John Myers
Elchipanzis Mushroom Risotto
The perfect elchipanzis mushroom risotto recipe with a picture and simple step-by-step instructions.
- 1 Cup Risotto rice
- 250 g Mushrooms brown
- 1 l Vegetable broth
- 1 piece Spring onions fresh
- Extra virgin olive oil
- Fresh thyme
- Pepper from the grinder
- Salt
- Nutmeg
- 10 piece Cocktail tomatoes
- Parmesan
- 2 tbsp Herb butter
- Cut the mushrooms into small cubes, cut the spring onions into rings and fry both briefly in a little olive oil in a saucepan. Heat 1 liter of stock in another saucepan, this will later be gradually added to the risotto and must be hot so as not to interrupt the cooking process of the risotto. Take the mushrooms and spring onions out of the pot, add a little olive oil and briefly sweat the risotto rice. Deglaze the stock with approx. 2 ladles and simmer. Peel off the thyme and roughly chop it briefly, add to the pot. Pour 1-2 scoops of stock over the risotto as soon as the liquid has boiled away. Stir again and again so that nothing burns. The risotto takes a total of around 20 minutes and is good if the grains are soft but still have a light, firm core, so give it a try. When you have the feeling that it is done add the mushrooms and spring onions, as well as the previously halved cocktail tomatoes. Season to taste with salt, pepper and nutmeg, add a generous handful of Parmesan and stir in the herb butter (I still had homemade in the fridge). The consistency should now be so creamy (experts call this sloppy).
- We ate vegetarian meatballs with it, the recipe can be found in my cookbook 🙂
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