Mushroom Risotto

5
Average: 5 (2 votes)
(2 votes)
Mushroom Risotto
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
400 grams
1
1
2 tablespoons
250 grams
200 milliliters
800 milliliters
200 grams
mixed Mushrooms (such as: trumpet mushrooms, porcini, shiitake, etc.)
1 teaspoon
4 tablespoons
freshly grated Parmesan
How healthy are the main ingredients?
shallotgarlicMushroomolive oilthymeParmesan

Preparation steps

1.

Rinse and thinly slice mushrooms. 

2.

Peel and mince shallot and garlic. Heat butter in a pan and cook shallots and garlic. Add rice and mushrooms, sauté briefly and deglaze with wine. Stir until wine is fully absorbed. Add a little broth and stir until fully absorbed. Add a little more broth and repeat until all broth has been absorbed, giving rice a creamy consistency. 

3.

Rinse and chop mixed mushrooms. Heat 2 tablespoons oil in a pan and cook mushrooms. Season with salt, pepper and thyme.

4.

Fold parmesan into risotto and season with salt and pepper. Put onto warmed plates, garnish with fried mushrooms and serve.