Mushroom risotto Recipe
Recipe Ingredients for Mushroom risotto
| Amount | Ingredient |
|---|---|
| 250 grams | Risotto rice (arborio) |
| 1 tbsp | Olive oil |
| 1 pc | Onion |
| 1 pc | Garlic |
| 350 grams | Porcini mushrooms |
| 350 grams | white mushrooms |
| 400 ml | Veal stock (glass Lacroix) |
| 30 grams | Butter |
| 1 tsp | Lemon juice |
| 3 tbsp | White wine |
| 80 grams | Parmesan cheese |
| 1 bunch | Parsley |
Mushroom risotto Recipe Directions
Mushrooms clean with kitchen paper wipe, rinse off only in cases of gross contamination short but strong. Peel onion and chop finely and Knobizehe.
Dice onion and sauté garlic in olive oil colorless. Rice and can be glazed, stirring constantly.
Pour a quarter of veal stock, stir until the liquid has been absorbed by the rice. Pour let's boil down repeatedly and so on until the entire process overcooked veal stock. 100 ml white wine, 100 ml of water and give the mushrooms to the rice, cook for another 5-10 minutes on end. Season with lemon juice and pepper, stir in freshly grated Parmesan and half of the butter.
Risotto in a large, warmed serving bowl, sprinkle with chopped parsley and remaining Parmesan.
