Risotto with mushrooms
1 serving
30 minutes
Mushroom risotto is a refined dish of French cuisine that delights with its velvety texture and rich flavor. Its roots trace back to European gastronomic traditions where the balance of tastes and aromas is essential. White mushrooms give the risotto a forest hue, while delicate parmesan and butter make it soft and creamy. A subtle hint of garlic and shallots enhances the depth of flavor, while vegetable broth provides a richness of aroma. This dish is perfect for a cozy dinner on a cool evening, especially when paired with a glass of white wine. Garnished with fresh parsley and mushroom pieces, it pleases not only in taste but also in presentation aesthetics.
1
Finely chop the shallot and garlic. Clean the white mushrooms, slice them thinly, and sauté in olive oil in a pan with two cloves of chopped garlic and onion. Set aside 1-2 pieces of white mushrooms for garnishing the dish.
- Shallot: 20 g
- Garlic: 2 cloves
- Porcini mushrooms: 100 g
- Olive oil: 20 ml
2
After 2 minutes, add raw rice and fry in the pan for about 2 minutes. Then start adding vegetable broth to the rice in portions of 100 ml at a time. Add liquid each time it is fully absorbed.
- Short-grain (round) rice: 100 g
- Vegetable broth: 300 ml
3
After 15 minutes, when the rice is ready and the liquid is gone, add butter and grated parmesan to the risotto, mixing with a wooden spoon. If the risotto is too thick, add a bit more vegetable broth.
- Butter: 30 g
- Grated Parmesan cheese: 20 g
- Vegetable broth: 300 ml
4
Serve the risotto on a plate, garnished with pieces of white mushrooms and parsley.
- Porcini mushrooms: 100 g
