Nothing better than spending the day in the forest picking mushrooms and then coming home and making a wonderfully creamy mushroom risotto out of them! If you’re new to risotto making, the beautiful design of our “belly” pan plus the excellent quality will bring convenience to your kitchen the next time you try out this recipe.
Recipe
1/2 an onion
1 clove of garlic
Olive oil
Parsley
400 g of porcini mushrooms
300 g of arborio rice
1/2 glass of white wine
1l of vegetable stock
50 g of butter
50 g of parmesan cheese
salt
Pepper
Place the frying pan on the stove over medium heat. Add a drizzle of extra virgin olive oil. Let it heat up a little and add the onion and garlic. Add the mushrooms after a minute or two. Add a pinch of salt, pepper and a little fresh parsley and mix well. Cook for about 10 minutes, stirring every few minutes to keep the mushrooms soft and juicy. Remove them from the pan and set aside.
In the same heated pan, add another drizzle of olive oil and the arborio rice. Sauté the rice gently in the pan for about 4 minutes, stirring constantly. Add the white wine and keep stirring! From this point on, the rice will take about 20 minutes to cook completely. During this time, it is important to add a ladle full of vegetable stock at a time. Once the stock is added, let it soak in before adding another ladle full. Remember to keep stirring as you don’t want the rice to cook unevenly or stick to the bottom! The rice should become nice and creamy during this process. When the 20 minutes is almost up (taste if the rice is soft), add the mushrooms back in along with the butter and parmesan.
Top each dish with more parmesan and chopped parsley.
Tip: Add a drizzle of white truffle oil to elevate the flavours of this dish!
Happy cooking moments!
Nicole
