Mushroom Risotto

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Mushroom Risotto
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Health Score:
7,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
300 grams Arborio rice (z. B. Vialone, Arborio)
200 grams mixed Mushrooms (Chanterelles, mushrooms with chestnuts)
2 shallots (finely chopped)
1 garlic clove
1 bay leaf
1 tsp Dried-porcini powder
1 Tbsp olive oil
2 Tbsps butter
125 milliliters dry white wine
700 milliliters hot vegetable stock
salt
freshly ground peppers
60 grams freshly grated Parmesan
butter
How healthy are the main ingredients?
MushroomParmesanolive oilshallotgarlic clovesalt

Preparation steps

1.

Clean mushrooms and cut in half or quarters, depending on size. In a saucepan, heat the chicken stock.

2.

Heat the oil in a saucepan. Press the garlic through a garlic press. Peel and finely chop the shallots. Saute the garlic, shallots,  bay leaf and porcini powder until the shallots are translucent. Add the rice, stirring to coat, then pour in the wine and let it boil until absorbed.

3.

Add 1/4 of the hot chicken stock and cook, stirring until absorbed. Continue gradually adding hot broth and stirring the rice until the rice is creamy with a little bite, about 25 minutes.

4.

Heat the butter in a skillet, add the mushrooms in batches until tender. Season with salt and pepper and stir into the risotto along with the Parmesan and 1 teaspoon butter and season with salt and pepper. Serve immediately.