Creamy Mushroom Risotto
No risotto in the world comes close to what I once ate in Italy, in a small restaurant, in which there were no tourists except us, but super friendly people. Nevertheless, I like to bring this Italy feeling home and I tried several versions before I was satisfied. Tastes best with a glass of cold white wine. Bon appetite!Of course you can also replace the mushrooms with others you like better.If you use dried mushrooms, soak them in water for about 10-15 minutes before.-Natascha
Nutrition per serving: 590 Kcal 7.6 g Fat | 80.8 g Carbs | 39.1 g Protein
- 200 g Risotto Rice the rice should be labeled to be for risotto, otherwise it won’t work!
- 250 g Mushrooms
- 350 g Porcini Mushrooms
- 250 g Chanterelles
- 75 g Parmesan Cheese
- Dry white wine
- 1 Stock Cube
- 1 Onion
- 2 Cloves Garlic
Here’s how to do it
- First, chop the onion finely and sauté it in a high-sided pan or large pot. In the meantime, cut the mushrooms into bite-sized pieces and fry them for a few minutes. Season with salt and pepper.
- Next add the rice and fry briefly, stirring constantly. Deglaze with a sip of white wine.
- Boil 1L of water in a high pot and add the stock cube.
- This dish needs a lot of patience as the water is now added to the risotto step by step. Always add a small sip and wait until the rice has absorbed the water. Stir constantly to make sure nothing burns. This is the only way to make the risotto really creamy. When you add the last sip of water, you can reduce the heat on the stove. Add the garlic.
- Lastly, grate the Parmesan cheese and when there is no water in the pot anymore, stir it into the risotto and let it melt.
- To serve, garnish with fresh black pepper and eat immediately.