Mushroom Risotto
Risotto with Oyster Mushrooms, Parmesan Cheese and White Wine
Servings: 4
Adjust servings here:
Equipment
- frying pan
- Ladle
- big bowl for stock (or use a pot)
Ingredients
- 250 grams brown mushrooms
- 160 grams oyster mushrooms
- 16 tbsp risotto rice 4 tbsp per person
- 200 ml white wine
- 75 grams parmesan cheese
- 1 liter mushroom stock
- a little bit olive oil
- 1 clove garlic
TOPPING (optional)
- parmesan cheese
- basil leaves
Instructions
- Chop the ingredients. Grate or chop the garlic. Clean and chop or tear the mushrooms.
- Skip this step if using pre-made mushroom stock. If using store-bought stock cubes, add boiled water to a bowl and dissolve the cube. Stir the water with a spoon.
- Heat a frying pan on medium heat. Add olive oil and garlic. Stir.
- Add mushrooms and fry for a few minutes. Add risotto rice and fry for roughly 2 minutes.
- Add 3 ladles of the mushroom stock and stir the rice. Let it simmer on medium heat.
- Add a ladle of mushroom stock as soon as the liquid in the pan has evaporated. Repeat this process for 30 minutes.
- After 30 minutes, once the mushroom stock is used up, add the wine and cheese. Simmer on medium heat until the liquid has evaporated.
- Serve with grated Parmesan cheese and garnish with basil leaves.
Notes
You can add more mushrooms to this recipe if you are a mushroom lover!
I have also made this dish using different types of mushrooms. You can substitute the listed mushrooms with portabella, chanterelle or porcini mushrooms.
Additionally, consider adding some slices of truffle or using truffle oil for an extra touch.