John Myers
Mushroom Risotto
The perfect mushroom risotto recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 1 Clove of garlic
- 2 tbsp Rapeseed oil
- 200 g Mushrooms brown
- 150 g Risotto rice
- 3 piece Tomatoes dried in oil
- 50 ml White wine
- 600 ml Vegetable broth hot
- 40 g Freshly grated Parmesan
- 40 g Hazelnut kernels
- 4 Stems Parsley
- Salt and pepper
- Peel shallot and garlic, cut into large pieces. Cut tomatoes into large pieces. Coarsely chop hazelnuts, roast in a pan without fat until light brown. Finely grate the Parmesan. Heat the stock and keep warm.
- 1El oil in a large saucepan. Sauté shallots, garlic and tomatoes in it over a medium heat for about 3 minutes. Add rice and sauté for 1 minute while stirring. Deglaze with wine and reduce almost completely. Fill up with stock until the rice is just covered. Cook over a mild heat for 20-25 minutes, gradually adding stock and stirring again and again.
- Heat the remaining oil (1 tablespoon) in a pan, fry the mushrooms in it over medium to high heat for about 4 minutes. Season with salt and pepper. Stir the mushrooms and half of the Parmesan into the risotto. Season with salt and pepper Pluck the parsley leaves from the stems and roughly chop.
- Arrange the mushroom risotto on plates. Serve sprinkled with parsley, hazelnuts and the remaining Parmesan.
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