So many kinds of mushrooms are in season right now, perfect time to create a lovely and creamy mushroom risotto. Ready in half an hour.
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CLEAN the mushrooms if needed, you can use a mushroom brush or a paper towel. CUT the chestnut mushrooms in slices and remove the ends of the shimeji.
Grate the Parmesan cheese and set it aside. Bring the mushroom stock to a boil, because it's best to add hot liquid to the risotto later on. Peel and chop the onion and the garlic cloves.
Heat olive oil in a large skillet and fry the onions and garlic for a minute.
Add the risotto rice and fry for about 5 minutes on medium heat. GLAZE the rice with the white wine. If the white wine is completely absorbed in the rice, start adding a little mushroom stock at a time until it has absorbed completely before adding the new liquid.
Do so until the rice is softened enough, that's probably about 15 minutes on medium-low heat. We think it's very handy to use a silicone spatula for stirring.
Meanwhile, heat olive oil in another large skillet and add the mushrooms and cook them for about 3 to 4 minutes on high heat.
TRANSFER the mushrooms to the risotto and stir. Use the cream and Parmesan cheese to create a creamy risotto. Season with pepper and salt, add some more grated cheese on top and enjoy with a nice dry white wine!
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