Risotto with Wild Mushrooms

0
Average: 0 (0 votes)
(0 votes)
Risotto with Wild Mushrooms
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
4
2 tablespoons
300 grams
250 milliliters
freshly ground Pepper
2
500 milliliters
250 grams
200 grams
2 tablespoons
2 pinches
2 tablespoons

Preparation steps

1.

Peel shallots and cut into small cubes. Heat olive oil in a saucepan and saute shallots until soft. Add risotto rice and saute until translucent. Add white wine and cook, stirring occasionally, until  rice has absorbed all wine. Season with salt, pepper and bay leaves.

2.

Add hot broth until rice is just covered and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 15-20 minutes, stirring frequently.

3.

Clean mushrooms and cut porcini into small pieces. Heat butter in a pan and saute mushrooms for about 5 minutes, stirring occasionally. Season with salt and nutmeg. Combine risotto with mushrooms and chives, remove bay leaves and season to taste. Serve.