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Forest mushroom risotto from the Römertopf

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Ingredients for 3 servings:

  • 1 onion(s)
  • 2 garlic cloves
  • 1 tbsp oil
  • 250 g rice
  • 300 g mushrooms (wild mushrooms), fresh
  • 1 bunch of parsley
  • ½ bay leaf
  • Thyme
  • 350 ml chicken broth
  • salt and pepper
  • 100 g peas (frozen), thawed
  • 100 ml cream
  • 75 g ham, raw, diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple and delicious

Soak the Roman pot in water for 15 minutes. Meanwhile, fry the ham in oil in a pan. Peel and chop the onions and garlic, and sauté them. Add the rice and stir until light yellow. Transfer everything to the watered Roman pot. Add the sliced ​​mushrooms, parsley, bay leaf, and thyme. Pour in the stock, season with salt and pepper, and cover the pot. Place in a cold oven and cook at 180°C (top/bottom heat) for 30 minutes. Then stir in the peas and warmed cream. Season to taste. Finally, cook for a further 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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