Autumnal mushroom risotto
Servings Prep Time
2people 20minutes
Cook Time
30minutes
Servings Prep Time
2people 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Peel and finely chop the onion and garlic cloves. Fry with a little oil in a pan on medium heat for about 3 minutes.
  2. Rinse the rice with plenty of water and sauté in the pan for a minute. Then deglaze with white wine and stir occasionally until the liquid is almost absorbed.
  3. Add half of the stock, i.e. 150 ml, to the pan, stir occasionally and wait again until the liquid has been almost completely absorbed. Now add the rest of the stock and simmer for about 15 minutes. Stir occasionally so that the rice does not burn. Finally, stir in the cream and let it soak in briefly.
  4. In the meantime, wash the mushrooms and cut them into strips. Fry them in a pan with a little oil, season with salt and pepper (or optionally with a little soy sauce) and set aside.
  5. Salt and pepper the finished risotto to taste, garnish with the sautéed champions and sprinkle with Parmesan!