Mushroom Risotto
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3 months ago
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3 months ago
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3 months ago
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3 months ago
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3 months ago
@elisakocht
This recipe is automatically translated for you.
Mushroom risotto, This mushroom risotto with chanterelles received a very special compliment at lunchtime today: "Best food in the world!" - and I think it absolutely deserves this rating.
With risotto, not much can actually go wrong - as long as you keep an eye on the pot, have enough wine on hand and bring a little patience.
If you're more into faster rice dishes, it's worth taking a look at my Italian or Mexican rice pan!
Information
Ingredients
- Butter
30 grams
- Native Olive Oil
10 milliliters
- Shallot
1
- Risotto Rice
300 grams
- White Wine
120 milliliters
- Water
700 milliliters
- Granulated Broth
2 teaspoons
- Parmesan
60 grams
- Olive Oil
1 tablespoon
- Chanterelle
300 grams
- Sage Leaves
5
- White Wine Vinegar
1 tablespoon
- Salt
- Black Pepper
- Roasted Walnut
- Arugula
1 handful
Instructions
1. Prepare shallots
Cut shallot into cubes.
Sauté in butter and oil for 2 minutes until translucent.
2. Toast risotto rice
Add risotto rice and sauté for another 2 minutes.
3. Deglaze and simmer
Deglaze with white wine and simmer for 3 minutes.
4. Incorporate broth
Once the liquid has evaporated, gradually add broth.
Always add only two ladles of broth and let it reduce.
5. Stir in Parmesan
When all the broth has been used up, add the Parmesan and stir well.
6. Prepare mushrooms
Melt butter and oil in a separate pan.
Toss the mushrooms in it and fry for about 5 minutes.
After about 5 minutes, add white wine vinegar.
Season with sage, salt and pepper.
7. Serve
Place the fried mushrooms over the risotto.
Garnish with arugula and walnuts.