Recipe: Creamy Mushroom Risotto

Creamy Mushroom Risotto

A delicious risotto of chanterelles and porcini mushrooms for the autumn season

Creamy Mushroom Risotto
  • cook time 30 min
  • total time 30 min

Ingredients

Serves 4

Instructions

    • 1000 ml vegetable stock

    Heat the vegetable stock.

    • 20 g porcini mushrooms

    Cover the porcini mushrooms with cold water and leave to soak for a few minutes.

    • 1 onion
    • 100 g chanterelles
    • 2 branches majoram
    • 4 branches thyme
    • 1 branch rosemary

    Meanwhile, dice the onion, chop the chanterelles and chop the herbs.

    • Remove the porcini mushrooms from the water and chop them as well. Add the water to the vegetable stock.

      • 2 tbsps olive oil
      • 300 g risotto rice
      • 100 ml white wine

      In a saucepan, sauté the onion pieces in a little olive oil until translucent. Add the rice and mushrooms and fry for about half a minute. Deglaze with white wine and add a ladle of stock. Add half of the chopped herbs.

      • 20 g butter
      • 20 g parmesan (ground)
      • salt
      • pepper

      The rice should be poured with broth again and again and always stirred. After about 15 to 20 minutes, it is cooked. Stir in the butter and Parmesan vigorously to make the risotto nice and creamy. Season with salt and pepper to taste.

      • 20 g butter

      Put another piece of butter in a saucepan with the remaining herbs and melt.

      • Round off the risotto with the melted herb butter and serve.

      Tips

      • It is important to add the right amount of liquid. Never add too much or too little broth to the risotto. The consistency should always remain creamy.

      • The spicier the broth, the less the risotto needs to be seasoned at the end.

      • You can of course use other types of mushrooms instead of chanterelles and porcini.

      Happy cooking and Mahlzeit!

      Comments


      Ralf am 06.06.21 um 13:48
      Mein Lieblingsrisotto!

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