- 300 gram risotto rice
- 300 ml mushroom stock (store-bought, or make your own)
- 100 ml dry white wine
- 2 shallots
- 2 garlic cloves
- 200 gram chestnut mushrooms
- 100 gram shimeji, an Asian type of mushroom but you can use any kind you like.
- 100 ml cream
- 100 gram Parmesan cheese
- pepper and salt to taste
Kitchen equipment needed
- 2 large skillet
- medium-sized pan + large spoon
- silicone spatula
- medium-sized skillet
- cutting board & chef’s knife
Preparation — 10 minutes
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 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.
Cooking the mushroom risotto — 20 minutes
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!