It’s time for a new risotto recipe! Risotto with wild mushrooms, by using mushroom broth instead of regular chicken bouillon the taste of mushrooms is much more intense. The risotto matches really good with a nice piece of veal.
Ingredients for 4 pers.:
- 300 gr risotto rice
- 1 onion
- 150 ml white wine
- 900 ml wild mushroom broth
- fresh parsley
- olive oil
- 250 gr mixed wild mushrooms
How to prepare it:
Start by cooking some water for the wild mushroom broth and put a large cooking pan with a thick bottom on your stove. Chop the onion and add a dash of the olive oil in your pan. Weigh your rice to get the right amount.
Chop the wild mushrooms into thin slices. Heat up your stove, once the oil is hot you can add the onion. Fritter the onion for 2 min before adding the mushrooms. Let the mushrooms bake for about 5 minutes before adding the rice.
After you’ve added the rice, stir everything well until the rice is shiny from the oil. Let them bake for another minute. Add the wine, your pan should be really hot, so that the wine is cooking immediately. Make sure that you keep stirring. Once the wine is evaporated you can start adding the bouillon. Add the bouillon in separated batches, approx.. 100-200 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.
In the meantime you can already chop the parsley.
The risotto is ready once it’s a creamy substance without any hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky.
If you think the rice is ready you can add the parsley. Stir everything once more and it’s ready to go!
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