Mushroom Risotto
(2 votes)
(2 votes)
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
dry white wine
- 800 milliliters
- 200 grams
- 1 teaspoon
- 4 tablespoons
freshly grated Parmesan
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.
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