4-Types Mushroom Risotto

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

Risotto can be the superstar of the table, when mushrooms are involved! So if you want to make it the main dish of the dinner, combine a basic risotto with four types of mushrooms, white wine and a lot of parmesan!

Ingredients Needed for 4-Types Mushroom Risotto

3.5 ounces of butter
3 ounces of cremini mushroom, chopped
3 ounces of champignon mushrooms, chopped
2 ounces of chanterelle mushroom, dried, rehydrated
2 ounces of black trumpet mushroom, dried, rehydrated
1 oregano
¼ cup white wine
1 ounce parmesan

For the risotto:

½ white onion
0.25 celery stick
1 ounce butter
1 tablespoon vegetable oil
⅓ cup arborio rice
¼ cup white wine
⅓ cup chicken stock
1 tablespoon parmesan, grated

How to Cook 4-Types Mushroom Risotto

  1. First, make the basic risotto:
  2. Dice the onion and the celery stick.
  3. Melt the butter in a pan, on low-medium heat.
  4. Add the vegetable oil and mix it with butter.
  5. Add the onion and cook until translucent.
  6. Then add the celery. Mix and braise until the vegetables soften.
  7. Add the Arborio rice. Continue stirring for 2 to 3 minutes. The rice should be well-coated with butter.
  8. Add the white wine and mix. Cook until the wine reduces by half.
  9. Add the chicken stock. Mix and cook for several minutes, or until the rice absorbs all the liquid.
  10. When the rice is ready, grate the parmesan and mix well. Set the risotto aside.
  11. After you cook the rice, heat a skillet and melt the butter on medium heat.
  12. Add the chopped champignon mushrooms and the rehydrated mushrooms and cook them.
  13. Season with salt and pepper. Add the white wine. Stir and cook until the wine reduces by half.
  14. Add the cooked risotto (4-6 tablespoons) and mix.
  15. Grate the parmesan and add the remaining butter.
  16. Serve the mushroom risotto warm. If you want, grate some more parmesan on top and drizzle some olive oil. Enjoy!

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