Risotto with Forest Mushrooms
Risotto with forest mushrooms is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 stalk leek
- 250 g forest mushrooms (e.g., porcini, chanterelles)
- 2 tbsp butter
- 350 g risotto rice
- 150 ml dry white wine
- 800 ml vegetable stock
- 80 g freshly grated Parmesan
- 1 tbsp fresh chopped parsley
Instructions
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1.
Wash and trim the leek, then slice into rings. Clean the mushrooms and cut into pieces. Sauté the leek in 1 tbsp hot butter. Stir in the risotto rice and sauté briefly. Deglaze with wine. Add enough stock to cover the grains. Let the grains absorb the liquid while stirring occasionally, adding more stock gradually. Continue this way until the risotto is creamy after about 15-20 minutes and the rice still has a slight bite.
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2.
Sauté the mushrooms in the remaining butter until golden brown and add them with the last 5 minutes to the rice. Stir in half of the parmesan and season with salt and pepper.
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3.
Serve on plates, sprinkled with parsley and the remaining parmesan.
