Mushroom Risotto

Duration: 55 min
Amount: 4 People

Ingredients

2 shallots or 1 onion
2 Cloves garlic
400g Mixed whole mushrooms
100ml White wine
1.5l Vegetable stock
400g Arborio rice (or risotto rice)
Butter to taste
150g blend of various grated cheeses (mozzarella/emmental/parmesan)
Salt to taste

Method

Start by sautéing the chopped garlic in butter. Chop the mushrooms and add to the sautéed garlic. Place to one side.

Chop the shallots (onion) and sauté in butter. Add the rice and sauté for about 1 minute before adding the white wine.

Little by little add the vegetable stock, stirring and waiting for the rice to absorb all the stock before adding a little more. This process should not last longer than 16 minutes, so that the risotto doesn’t become mushy.

Add the sautéed mushrooms and continue to add the rest of the stock, while continually stirring.

To achieve the final creamy texture, turn off the heat and leave the risotto to rest for 3 minutes. With the heat still off, stir in the cheese and a little butter.

Tip: The beauty of risotto lies in its creamy consistency, in which the grains are bonded by the incredible texture produced by rice starch, which disappears with water. We therefore suggest using the rice straight from the packet.