Creamy Risotto with Wild Mushrooms

Risotto 1. Peel and halve the shallot, chop into small cubes and sauté in a large, thick-bottomed saucepan in the olive oil over medium heat until translucent. Add the long-grain rice, season lightly with salt and sweat until the grains are hot and translucent. 2.

Extinguish with white wine, cook completely and add a small amount of hot chicken stock. While stirring throughout, keep adding poultry stock and absorbing from the long-grain rice until the rice grains are soft but still have bite.

To serve 1. In the meantime, clean the mushrooms, wash if necessary, dry and halve or quarter each according to size. Sauté briefly on all sides in a hot frying pan with 10 g butter and season with salt and pepper.

Whip the cream and grate the Parmesan.

When the long grain rice is ready, remove the saucepan from the stove, stir the remaining butter into the risotto in small pieces, add the Parmesan and finally fold in the whipped cream.

Season with salt and divide into four warmed soup plates. Place the wild mushrooms on the risotto form and garnish each with a fried parsley leaf.

White wine wild mushrooms Parmesan Karina Schmidt: dishes long grain rice & vegetables Schwammerln & flash dishes :

Long grain rice ::Time needed : : 40 min

: Cost : : 4 #

:Last change : : Karina Schmidt

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