Mushroom Risotto
Risotto with mushrooms is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g champignons
- 1 Shallot
- 1 Garlic clove
- 2 EL Butter
- 250 g Risotto rice
- 200 ml dry white wine
- 800 ml vegetable broth
- 200 g mixed mushrooms (e.g., trumpet, porcini, shiitake, etc.)
- olive oil
- 1 TL thyme
- 4 EL freshly grated parmesan
Instructions
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1.
Clean the champignons and slice them thinly.
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2.
Peel and finely chop the shallot and garlic; sauté in a pot with melted butter until translucent. Add rice and mushrooms, stir briefly, deglaze with wine, stirring until absorbed. Gradually add broth, stirring constantly, until all liquid is absorbed. Continue adding broth in small amounts, stirring, until the broth is exhausted and the rice is al dente.
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3.
Clean the mixed mushrooms, cut into small pieces, and sauté in a hot pan with 2 EL oil until browned. Season with salt, pepper, and stir in thyme.
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4.
Fold parmesan into the risotto, season with salt and pepper to taste. Serve on preheated plates garnished with the sautéed mushrooms.
