John Myers
Risotto Ai Funghi
The perfect risotto ai funghi recipe with a picture and simple step-by-step instructions.
- 200 g Fresh boletus mushrooms
- 200 g White mushrooms
- 200 g Fresh chanterelles
- 1 bunch Parsley
- 1 liter Vegetable broth hot
- 2 Fresh shallots
- 4 tbsp Rapeseed oil
- 300 g Risotto rice
- Salt and pepper
- 100 ml White wine
- 1 Splash Lemon juice
- 50 g Finely grated mountain cheese
- 2 tbsp Butter
- Chanterelles are best cleaned with a brush. Use kitchen paper to rub off large pizzas such as porcini mushrooms and mushrooms. Remove the remains of soil on the stems with a knife. Cut the mushrooms into large pieces. Pluck the parsley leaves from the stems and roughly chop.
- Peel shallots and garlic and cut into coarse pieces. Sauté in a large saucepan in 2 tablespoons of oil over low heat. Add rice, lightly salt and sauté for about 1 minute until colorless. Deglaze with wine and simmer while stirring constantly.
- Gradually pour in the hot broth (about 100 ml each time) with a ladle and simmer. The broth must be hot so that the cooking process is not constantly interrupted. Stir the mixture regularly so that the rice releases its starch and the risotto The process takes 18-20 minutes. The rice should always be covered with a little broth, but must not float in it.
- In the meantime, heat the remaining oil (tablespoons) in a pan and fry the mushrooms for 3-4 minutes. Season with salt, pepper and a dash of lemon juice. Add half of the parsley.
- When the rice is cooked but still firm to the bite, stir in the cheese and butter to bind it so that the mixture becomes creamy. Finally, stir the fried mushrooms into the risotto or spread on top. Spread the risotto ai funghi on plates and serve sprinkled with some mountain cheese and parsley.
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