Mushroom Risotto: An Easy Recipe

A mushroom risotto can be conjured up on the plate with a simple recipe without spending a lot of time. Here we explain how you can quickly prepare a delicious dish without great cooking skills.

This is what you need for a mushroom risotto

The list of ingredients for the mushroom risotto is manageable.

1. For two people you need 150 g of risotto rice. Normal rice is not so good. Risotto rice is short-grain rice with high starch content. This starch makes the grains stick together after cooking and the risotto becomes nice and creamy.
2. Mushroom risotto includes mushrooms. You can use 10 fresh or 15 g dried porcini mushrooms. However, dried mushrooms must be soaked in hot water for about 10 minutes.
3. You also need 400 ml of water and a tablespoon of vegetable stock powder.
4. Each risotto comes with an onion and a clove of garlic. These are sweated with a tablespoon of olive oil.
   50 g of butter gives it a fine taste, and salt and pepper add flavor.
5. You can achieve a particularly fine taste if you add some Parmesan to the risotto.
6. For some greenery, also prepare half a bunch of parsley.

An easy mushroom risotto recipe

Once you have all the ingredients, you’re good to go.

• First, boil the water and use the broth powder to make a vegetable broth. Keep the broth warm, it needs to be hot later.
• Peel the onion and the garlic clove and chop both into fine cubes.
• Clean the fresh mushrooms carefully and cut them into slices.
• Sauté onion, garlic, and mushrooms in a pan with hot olive oil. Be careful not to brown the onions. They should only be sweated on, i.e. remain glassy.
• Then put the rice in the pot and let it sauté for about a minute.
• Deglaze with the hot vegetable broth. Add just enough broth to just cover the rice.
• The rice needs to cook for about 20 minutes, stirring regularly and over medium heat. Tip: Don’t stir, just shake the pot, the grains remain whole and don’t release their starch so quickly. This will prevent the risotto from getting soggy.
• Once the rice is cooked, refine the risotto with the butter and season with salt and pepper. Stir in a little grated parmesan.
• When the risotto is served on the plates, sprinkle some Parmesan over it and decorate with the parsley.