Forest Mushroom Risotto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 300 grams Arborio rice
- 500 grams mixed Wild mushroom (Chanterelles, porcini, chestnut mushrooms)
- 2 onions (finely chopped)
- 1 garlic clove
- 1 bay leaf
- 1 tsp Dried-porcini powder
- 1 Tbsp olive oil
- 2 Tbsps butter
- 125 milliliters white wine
- 700 milliliters Chicken broth
- 2 Tbsps parsley
- salt
- freshly ground peppers
- 2 Tbsps butter
- 50 grams freshly grated Parmesan
Preparation steps
1.
Trim the mushrooms and cut depending on the size.
2.
Heat the chicken stock. Sauté the onion in oil, add bay leaf and porcini powder and the pressed garlic. Sprinkle the rice into the pan and saute until translucent, then pour in the wine and bring to a boil. Pour in 1/4 of the hot broth and season with salt and pepper. Cook the rice about 20 minutes over low heat while, stirring occasionally until the liquid is absorbed and then pour in the rest of the hot broth and cook until done. The risotto should be al dente and creamy.
3.
Saute the mushrooms in hot butter, mix in the Parmesan and season with salt and pepper. Mix into the risotto and serve sprinkled with parsley.
