Mushroom risotto
Risottos are a big hit at our late nights and they are always super easy once you know the basics of a risotto. See what you have in the fridge and let your imagination come up with the fillings.
Ingredients
1 onion
1 garlic clove
3 tbsp olive oil
30g butter
300g aborio rice
1/2 cup white wine
1 L vegetable stock
130g parmesan
Salt and pepper
Apple cider vinegar
400g portabello mushrooms (or other)
20g butter
2 tbst olive oil
Fresh thyme
1/2 cup cream
Clean the mushrooms of any impurities and cut them into bite sized pieces. Heat a pan with oil and butter and fry the mushrooms together with some fresh thyme until golden brown.
Take half the cooked mushroom aside and blend the rest with cream in a blender. Leave both for later.
Finely chop the onion and garlic and saute them in a pot with olive oil and butter until the onions become tender and turn clear.
Put your vegetable stock on the heat in a pot next to yor onions and bring it to a simmer.
Add the rice to the onions and fry over medium heat, stirring regularly, until the rice has absorbed the fat.
Add the white wine and let it reduce down for a couple of minutes before starting to add the vegetable stock a ladle of the time, while stiring regularly. Let the rice absorb the liquiod before adding in another lable.
When you only have a bit of stock left, add the fried mushrooms and mushroom puree to the risotto and cook further.
Add Parmesan to the risotto when it is still slightly runny. Season to taste with salt and apple cider vinegar and serve with freshly grinded black pepper and thyme.
