Mushroom Risotto Bianco
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter meat broth, instant or homemade
- 2 cup rice (risotto rice, preferably arborio)
- 2 carrots, finely diced
- 2 shallot (s), finely diced
- 2 celery stalks, peeled, finely diced
- 1 large tomato (s), firm
- 400 g mushrooms, brown, quartered or halved or other mushrooms the season (e.. porcini mushrooms, chestnuts, )
- 100 ml vermouth (Martini Bianco)
- Extra virgin olive oil
- 50 g parmesan, freshly rated
- 1 small chilli pepper (s), dried, crumbled
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Sauté the finely diced shallots, carrots and celery cubes in olive oil over a medium heat for 5 minutes. Then add the risotto rice and fry briefly until it sears slightly. Then deglaze with martini and let it boil down briefly.
- Pour in a little broth, then add the mushrooms and chilli. Now slowly simmer the risotto over medium heat and add a ladle of broth over and over so that the risotto is just covered. The risotto takes about 20 minutes to cook.
- Core the tomato and cut into approx. 1 cm wide cubes, add shortly before the end (approx. 2 min.). Grate and add the parmesame, season with salt and pepper and leave the risotto on the switched-off stove for another 2 minutes.
- You can of course vary the recipe further with a few dried tomatoes, date tomatoes, fresh herbs, pine nuts, dried porcini mushrooms, etc.
- A fried pikeperch fillet (or cod, haddock or loach) or fried chicken breast fillet goes well with it.
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