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Mushroom Risotto

updated

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Ingredients for 1 servings:

  • 60 g whole grain rice
  • 120 g oyster mushrooms
  • 120 g mushrooms
  • some porcini mushrooms, dried
  • vegetable broth
  • olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

MB-suitable

First, cook the whole-grain rice in a strong vegetable broth for about 20 minutes. Meanwhile, soak the porcini mushrooms in water. Cut the remaining mushrooms into small pieces and lightly fry them in oil. Drain the vegetable broth, reserving a small amount (about 100-150 ml). Add all the mushrooms to the rice and bring back to a boil with the vegetable broth until the liquid has almost evaporated. Season with salt and pepper to taste.

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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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