Traditional Mushroom Risotto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ⅔ cups Risotto
- 5.333 cups fresh shiitake mushrooms
- 1 Leek (cut into rings)
- 1 clove garlic cloves
- 1 bay leaf
- 1 tsp powdered Porcini mushroom
- 1 Tbsp olive oil
- 2 Tbsps butter
- ½ cup dry white wine
- 3 cups hot vegetable stock
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 3 Tbsps freshly grated Parmesan
How healthy are the main ingredients?
shiitake mushroomParmesanolive oilPorcini mushroomgarlic cloveLeek
Product recommendation
The advantages of shiitake mushrooms:
shiitake mushrooms boost the immune system, help to regulate cholesterol levels and to reduce uric acid levels.
Can be frozen
Preparation steps
1.
Clean and slice the mushrooms.
2.
Heat the stock. Heat the oil and sweat the leek rings until soft, then add the bay leaf and porcini powder and press in the garlic. Sprinkle the rice into the pan and sweat, stirring, until translucent, then add the wine and boil until it has evaporated. Add 1/4 of the hot stock and season with salt and pepper. Cook, stirring, until the stock has been absorbed, then add more stock. Continue in this way, adding more stock when the last addition has been absorbed, until the rice is cooked. It will take about 20 minutes.
3.
At the same time, fry the mushrooms in clarified butter over a fairly high heat. (You may need to do this in batches. ) Season with salt and pepper and mix into the cooked risotto along with half of the Parmesan. Serve in small bowls, sprinkled with the rest of the Parmesan.
