Creamy risotto with mushrooms
Delicious creamy Italian risotto.
This creamy mushroom risotto is seasoned with World Spice Blend - Tuscany. The creamy flavor comes from the cooking cream, and of course, it's also laced with Parmesan cheese. For a dish with extra vegetables, add spinach or zucchini to the risotto. It's also delicious served with a fresh salad.
Preparation
Finely chop the shallot. Brush the mushrooms clean and slice them.
Make a stock of 500 ml of boiling water and the World Spice Blend - Tuscany.
Heat 1 tablespoon of olive oil in a large skillet and sauté the shallot. Add the risotto, cook briefly, and then slowly add the stock, gradually, until the risotto is almost cooked through and the liquid has almost completely absorbed.
Heat another pan with butter and crush the garlic cloves. Sauté the mushrooms in it for a few minutes until tender. Set the pan with the sautéed mushrooms aside.
When the risotto is almost ready, add the heavy cream and grated Parmesan cheese. Stir this well into the risotto and finally stir in the sautéed mushrooms. Serve the risotto to taste with fresh parsley and extra Parmesan cheese.
Variatietip
Roer eens een beetje schimmelkaas, zoals gorgonzola door de risotto voor extra veel smaak. Je kunt eenvoudig extra groenten toevoegen aan de risotto. Denk hiervoor bijvoorbeeld eens aan doperwten, spinazie of courgette of serveer er een lekkere frisse salade bij.
Ingredients
- 500 ml water
- 250 g kastanjechampignons
- 150 g risotto arborio
- 2 tenen knoflook
- 1 sjalot
- 4 el kookroom
- 2 el Parmezaanse kaas (geraspt)
- World Spice Blend - Toscane naar smaak
- olijfolie
- roomboter
- Zwarte peper, naar smaak
- Zeezout, naar smaak
- 1 handje verse peterselie, ter garnering
- extra Parmezaanse kaas (geraspt of vlokken), ter garnering
