Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium-sized pot
- medium sized pan
Ingredients
Units Scale
RISOTTO
- 200 grams risotto rice
- 400 milliliters broth, vegetable or chicken
- 200 milliliters dry white wine
- 300 milliliters water
- 100 grams parmesan
- 1 white onion
- 2 tbsp olive oil
- 1 tsp butter
- salt & pepper to taste
- 250 grams mushrooms of your choice (I used brown champignons, oyster mushrooms & shimeji mushrooms)
- 50 milliliters dry white wine
- 1 stem rosemary
- 1 stem sage
- 1 stem thyme
- 2 tbsp olive oil
- 1 tsp butter
- salt & pepper to taste
Instructions
- Finely grate the Parmesan.
- Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
- Cut the onion into small pieces.
- Pluck the herb leaves from the stalks and chop finely.
- Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.
- Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.
- Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.
- Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.
- Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.
- Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.
