Mushroom Risotto Bianco

Ingredients for 4 servings:

• 1 liter meat broth, instant or homemade
• 2 cup(s) rice (risotto rice, preferably Arborio)
• 2 carrots, finely diced
• 2 shallots, finely diced
• 2 stalk(s) celery, peeled, finely diced
• 1 large tomato(s), firm
• 400 g brown mushrooms, quartered or halved, or other seasonal mushrooms (e.g. porcini mushrooms, chestnut mushrooms, …)
• 100 ml vermouth (Martini Bianco)
• Extra virgin olive oil
• 50 g Parmesan, freshly grated
• 1 small chili pepper(s), dried, crumbled
• Salt and pepper from the mill

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

from the Amalfi Coast with that certain something, inspired by Jamie Oliver and Gennaro Contaldo

Sauté the finely diced shallots, carrots, and celery in olive oil over medium heat for 5 minutes. Then add the risotto rice and fry briefly until it is lightly cooked. Deglaze with the martini and let it reduce briefly. Pour in a little stock, then add the mushrooms and chili. Now let the risotto simmer gently over medium heat, adding a ladleful of stock at a time so that the risotto is just covered. The risotto needs about 20 minutes to cook. Deseed the tomato and cut into 1 cm cubes, adding just before the end (about 2 minutes). Grate the Parmesan cheese and add it, season with salt and pepper to taste, and let the risotto simmer for another 2 minutes on the turned off stove. You can, of course, vary the recipe further with a few dried tomatoes, date tomatoes, fresh herbs, pine nuts, dried porcini mushrooms, etc. This goes well with a fried zander fillet (or cod, haddock or even wolffish) or fried chicken breast fillet.