Pilz-Risotto
Pilz-Risotto is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Zwiebel
- 2 EL Sesamöl
- 2 EL Butter
- 350 g Risottoreis
- 150 ml trockener Weißwein
- Salz
- Pfeffer
- 1 l Gemüsebrühe (oder Geflügelbrühe)
- 150 g Wasserspinat
- 150 g Shiitakepilze
- 50 g frisch geriebener Parmesan
Instructions
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1.
Peel and finely dice the onion. Add 1 EL oil and 1 EL butter to a hot pot and sauté the onions until translucent. Stir in the risotto rice and cook briefly. Deglaze with white wine, letting it absorb. Season with salt and pepper, then add enough broth to cover the grains. Gradually pour in more broth while stirring occasionally, continuing this process until the rice is cooked after 15-20 minutes but still has a slight bite.
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2.
Rinse the water spinach and shake dry. If the lower stems are too tough, trim a few centimeters off. Cut the stems into pieces and slice the leaves into strips. Clean the mushrooms and cut them into strips. Sauté the spinach stems with the mushrooms in the remaining oil for 2-3 minutes, seasoning with salt and pepper.
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3.
Stir the spinach leaves, remaining butter, and Parmesan into the risotto and adjust seasoning. Divide onto bowls, top with the mushroom mixture, and serve.
