RECIPE
MUSHROOM RISOTTO
- Veggie
- 45 minutes
- 6 Servings
INGREDIENTS
- 500 g mixed mushrooms
- 50 g dried mushrooms, soaked
- 6 cups vegetable broth
- 3 shallots finely diced
- 3 tbsp olive oil
- 2 garlic cloves
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- Sea salt to taste
- Bunch of fresh parsley, chopped
- Bunch of fresh thyme, leaves picked
- 4 tbsp butter
- Freshly grated Parmesan cheese
PREPARATION
1. FRY IT
Heat 2 tablespoons of olive oil in the Fry Pan over medium-high heat. Stir in the mushrooms and thyme leaves, and cook until soft, about 5 minutes. Remove mushrooms and their liquid and set aside.
2. STIR
In a separate pan, heat up the broth. Add 1-tablespoon olive oil to the Fry Pan and cook the shallots for a few minutes. Add rice, stir to coat with oil stir for 2 minutes.
Pour in the wine and stir constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time while stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 – 20 minutes.
3. FINISHONG TOUCHES
Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper and garnish with parsley.
