John Myers
Risotto Quattro Funghi
The perfect risotto quattro funghi recipe with a picture and simple step-by-step instructions.
- 240 g Risotto rice
- 200 g Mushrooms: chanterelles, porcini mushrooms, brown mushrooms, shiitake …
- 3 Shallots
- 1 Clove of garlic
- 200 ml White wine dry
- 1 liter Vegetable broth
- 0,5 Lemon
- 50 g Parmesan
- 2 tbsp Cream cheese
- Wash the mushrooms and cut into bite-sized pieces. Finely chop the shallots and garlic. Prepare the vegetable stock with boiling water and keep it warm.
- Heat some olive oil in a high pan and sauté 2/3 of the shallots and garlic. Add the risotto rice and sauté for about 1 minute. Deglaze the rice with the white wine and reduce, stirring constantly. Then add 2 scoops of vegetable stock (until the rice is just covered) and cook the rice over medium heat for 20-25 minutes, stirring constantly (keep adding vegetable stock; the rice must always be covered).
- 10 minutes before the risotto rice is done, sauté the mushrooms in a pan with a little butter and the remaining shallots and garlic. Then add this to the risotto and stir in.
- Slice the Parmesan and stir into the risotto together with the cream cheese until the Parmesan has melted. Enjoy your meal!
- We also had fish and vegetables 🙂
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