John Myers
Rice: Risotto with Mushrooms
The perfect rice: risotto with mushrooms recipe with a picture and simple step-by-step instructions.
- 2 tablespoon “Scotti” risotto rice
- 1 shot Extra virgin olive oil
- 1 piece Shallot
- 1 shot White wine
- 1 tablespoon Grained vegetable broth *
- 20 g Butter
- 20 g Pepper and possibly a little salt
- 2 tablespoon Mushroom vegetables *
- In Italy it is said that a good cook can be recognized by his risotto. The rice must be cooked on the outside, slightly mushy and have a core. The rice from the Po Valley or a special risotto rice is best. Patience is also required, because it should only cook slowly and you have to stir constantly so that it does not stick.
- Peel the shallot and dice it. Heat the olive oil in a saucepan and sauté the rice together with the onion until the rice grains start to turn translucent. Peel off white wine with a finish and reduce it.
- Dissolve the vegetable stock in boiling water and keep the pot hot at all times.
- As soon as the wine has boiled down, deglaze with a little vegetable stock, bring to the boil while stirring constantly and repeat this process until the rice has the desired consistency.
- Stir in the butter and, if necessary, season with salt and pepper. But that depends on how seasoned the vegetable stock is.
- Now heat the mushroom vegetables and stir carefully into the rice. You should still be able to recognize the mushrooms.
- Arrange on a warmed plate and garnish with parsley.
- TIP: The amounts given above are enough for one person or as a small starter for three people, because this stuff is incredibly full.
- Links to mushrooms: Mixed mushrooms with vegetable dumplings and spice mixes: granulated vegetable broth
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