Brown Risotto with Porcini “Love me tender”


1 cup of vegetable stock

2 tbsp olive oil

2 garlic cloves, finely chopped

250g porcini, sliced and washed

300g brown rice

2 tbsp of white wine

25g butter

handful parsley & dill

50g parmesan


  1. Pre-cook brown rice, boil it for 20 min, then drain the water and set it aside.
  2. Heat the oil in deep frying pan over a medium flame. Add the onions, porcini and cook for 10 min.
  3. Stir in rice, and vegetable stock. Cook for another 10 min.
  4. Season risotto with spices, add wine and close the lead. Cook for another 5 min.
  5. Add butter, parsley, dill and parmesan. Let the cheese melt and serve it with love.