Risotto with mushrooms and Parmesan
Tender, well-seasoned risotto with mushrooms.
Mushroom risotto. A tender, well-seasoned Italian risotto with a blend of mushrooms. Delicious with freshly grated Parmesan cheese.
Garnish the dish with arugula to complete the dish.
Preparation
Roughly chop the portobello and oyster mushrooms into evenly sized pieces. Halve the chestnut mushrooms. Finely chop the shallots and garlic. Combine the boiling water with the bouillon cube to make a stock.
Heat 1 tablespoon of olive oil in a Dutch oven and sauté the garlic and shallots. Add the risotto, 1/5 of the stock, and the World Spice Blend - Napoli. Stir, cover, and simmer over low heat.
Gradually add the stock as it is absorbed. Keep the lid on the pan to let the risotto simmer gently. Simmer for a total of 20 minutes.
For 5 minutes before the end of the cooking time, sauté the mushrooms in 1 tablespoon of olive oil over high heat. Add to the risotto and stir. Season with black pepper to taste, if desired. Serve with freshly grated Parmesan cheese.
Variatietip
Optioneel kan de Parmezaanse kaas vervangen worden door Mozzarella, (zachte) geitenkaas, hüttenkäse, ricotta of zuivelspread. Voeg ook eens groene asperges toe aan de risotto, erg lekker.
Ingredients
- 2 portobello's
- 250 g kastanje champignons
- 150 g oesterzwammen
- 350 g risotto arborio
- 100 g Parmezaanse kaas (optioneel: Mozzarella, (zachte) geitenkaas, hüttenkäse, ricotta of zuivelspread)
- 2 tenen knoflook
- 2 sjalotten
- 2 el World Spice Blend - Napoli
- 1 blokje bospaddenstoelen bouillon of gebruik een zoutarm bouillon tablet
- ½ bosje peterselie
- 1 L kokend water
- 2 el olijfolie
- Zwarte Peper naar smaak
Products used in this recipe
€3,39