Home » Geen categorie » Classic Risotto with mushrooms

For the third recipe of this blog I choose to stay traditional and I decided to share a Risotto with Mushrooms recipe. Risotto is a very classic Italian dish therefore, even if you might know it already.. maybe you can still improve your technique and be inspired by this recipe <3

Ingredients:

  • 500 g carnaroli rice
  • 2 onions or shallots
  • 1 garlic clove
  • 400 g of fresh mushrooms (even a mix of pink, grey and yellow oyster mushrooms is very very nice!)
  • 2 spoons of olive oil
  • 1 l of veggie broth
  • Half glass of white wine
  • Salt and pepper
  • Fresh parsley
  • If you want you can use 2 spoons of nutritional yeast or crumbled cashew nuts on top 😉

Let’s cook!

  • First, cut the mushrooms in small pieces or wrip them apart with your hands.
  • Then fry in a wok the finely chopped shallots and make it become brownish. At this point add the rice and let it toast for a couple of minutes. Finally, start to add slowly the broth. Let it cook on a low fire.
  • When the rice is half cooked add the wine … and if necessary add more broth.
  • In another pan fry the garlic and then add the mushrooms. Remove the garlic and let cook the mushrooms for 10 minutes. Finally, add salt and pepper.
  • When ready add the mushrooms to the rice and stir them well. Then add the finely chopped parsley and the crumbled cashew nuts or nutritional yeast.

Enjoy with a nice glass of white wine!

Ingredients for 4 people: Preparation (20 min.) – Cooking (50 min.)

Ingredients:

  • 500 g carnaroli rice
  • 2 onions or shallots
  • 1 garlic clove
  • 400 g of fresh mushrooms (even a mix of pink, grey and yellow oyster mushrooms is very very nice!)
  • 2 spoons of olive oil
  • 1 l of veggie broth
  • Half glass of white wine
  • Salt and pepper
  • Fresh parsley
  • If you want you can use 2 spoons of nutritional yeast or crumbled cashew nuts on top 😉

Let’s cook!

  • First, cut the mushrooms in small pieces or wrip them apart with your hands.
  • Then fry in a wok the finely chopped shallots and make it become brownish. At this point add the rice and let it toast for a couple of minutes. Finally, start to add slowly the broth. Let it cook on a low fire.
  • When the rice is half cooked add the wine … and if necessary add more broth.
  • In another pan fry the garlic and then add the mushrooms. Remove the garlic and let cook the mushrooms for 10 minutes. Finally, add salt and pepper.
  • When ready add the mushrooms to the rice and stir them well. Then add the finely chopped parsley and the crumbled cashew nuts or nutritional yeast.

Enjoy with a nice glass of white wine!