Mushroom Risotto

This creamy and earthy risotto is a perfect dish to make in a cast iron pan. 

Vegetable

45

minutes

6

Servings

Let's get cooking!

Ingredients

  • 500 g mixed mushrooms
  • 50 g dried mushrooms, soaked
  • 6 cups vegetable broth
  • 3 shallots finely diced
  • 3 tbsp olive oil
  • 2 garlic cloves
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • Sea salt to taste
  • Bunch of fresh parsley, chopped
  • Bunch of fresh thyme, leaves picked
  • 4 tbsp butter
  • Freshly grated Parmesan cheese

Preparation

1. In the Fry pan
Heat 2 tablespoons of olive oil in the Fry Pan over medium-high heat. Stir in the mushrooms and thyme leaves, and cook until soft, about 5 minutes. Remove mushrooms and their liquid and set aside.

2. Stir
In a separate pan, heat up the broth. Add 1-tablespoon olive oil to the Fry Pan and cook the shallots for a few minutes. Add rice, stir to coat with oil stir for 2 minutes. Pour in wine and stir constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, stir until the broth is absorbed. Continue adding broth 1/2 cup at a time while stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 - 20 minutes.

3. Finishing touches
Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper and garnish with parsley.

Products

These products are perfect to use for this recipe:

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