Mushroom risotto with chanterelles,brown mushrooms and king oyster mushrooms

Pilzrisotto mit Pfifferlingen, Champignons und Kräutersaitlingen

Vegetarian | Summer | Mediterranean

This risotto tastes especially delicious in late summer!

I always have the ingredients for a delicious risotto at home!

For this you only need a few ingredients, including Risotto rice * , a delicious broth, shallots, butter, parmesan and white wine.
These are the most important basic ingredients for an infinitely delicious risotto!

Today we have a risotto recipe with three kinds of mushrooms for you.

Risotto can be combined with so many delicious ingredients and is presented in a new look depending on the season.
Now in the chanterelle season we have of course decided on mixed mushrooms with the chanterelle as our highlight.

The asparagus in April, whether green, white or purple, goes perfectly in a risotto.

Or the king of autumn, the pumpkin in all its shapes and colors, is always welcome at home.

The right selection of great products is once again an essential part of this dish!

Everyone who knows me knows that I am not a fan of calendar sayings or wisdom.
But my father always says this when cooking:

Quality has its price!

For your risotto, please dont take the cheapest wine for € 1.99 from the discounter, or just white mushrooms for € 2.99 a kilo, which taste like nothing.

With products like this you will save one or two euros, but the end result is miles away from what is possible!
Of course it doesn't always have to be the porcini mushroom from the deli, or the bottle of wine for € 12,
but a healthy mediocrity will take your dish to the next level!

 

In our recipe, we fry the mushrooms separately and add the mushrooms to the risotto just before the end.

This type of preparation allows us to keep the "bite" of the mushrooms and prevent the mushrooms from becoming a mushy mass.
Furthermore, we get a much higher proportion of roasted aromas, which we would not achieve with simply cooking the mushrooms in the risotto.

Nice to know

Carnaroli Reis* - a classic

I have often seen that choosing the right type of rice makes even professional chefs sweat.
I've seen very curious creations like risotto made from rice pudding, long grain rice or basmati rice

I don't think I even have to explain what I think of these creations :)

But why is it so important to choose the right type of rice for a risotto?

The secret is the high starch content of the rice grain, which, together with Parmesan and cold butter, gives the risotto such a wonderfully creamy consistency. This creaminess is the characteristic that makes this dish so unique!

For years I have been using " Carnaroli rice * " one of the 2 most typical rice varieties for risotto.
Besides the Carnaroli rice * , many Italians and restaurants use “Arborio rice ".
It's like with pasta; in the end, personal preference and taste determine the type of rice!

It should also be mentioned that there is no "false" risotto rice as long as it is really risotto rice!
Whether Carnaroli or Arborio, you will be able to cook wonderful risotto with both types of rice!

The Carnaroli rice comes from the traditional rice-growing region of Piedmont.
It grows in the province of Vercelli

AuthorSimon

Yields2 Servings

 130 g Carnaroli Reis
 90 g brown mushrooms
 70 g king oyster mushrooms
 60 g chanterelles
 1 garlic cloves
 40 g diced shallots
 400 ml vegetable broth
 100 ml white wine
 50 g butter (25g for mushrooms & 25g for your risotto)
 80 g grated parmesan cheese
 fresh thyme and rosemary
 salt & pepper
 olive oil

1

In a large pan, heat olive oil. Add all mushrooms and fry until the mushrooms have softened and are golden, then add minced garlic and let fry for another 2 minutes.

2

Frisch gehackten Thymian und Rosmarin hinzugeben sowie 25g Butter, Salz und Pfeffer.
Die Pfanne vom Herd nehmen.

3

Bring the vegetable broth to a gentle simmer in a pot.

4

Heat 2 tablespoons of olive oil in another pot and add the shallot and carnaroli rice. Cook until the grains are well-coated and smell slightly toasty, about 2-3 minutes.

5

Add 100ml of wine and cook until the wine has mostly absorbed.

6

Bei Mittlerer Hitze köcheln lassen - 100ml Gemüsebrühe & die gebratenen Pilze hinzugeben.
Oft umrühren bis die Flüssigkeit absorbiert wurde.

7

Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

8

Continue stirring until the rice is cooked. If the rice is still undercooked, add more broth. Take the pan off the heat, add 25g butter and 80g grated parmesan cheese.

9

Cover and leave for 3 mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir.

Ingredients

 130 g Carnaroli Reis
 90 g brown mushrooms
 70 g king oyster mushrooms
 60 g chanterelles
 1 garlic cloves
 40 g diced shallots
 400 ml vegetable broth
 100 ml white wine
 50 g butter (25g for mushrooms & 25g for your risotto)
 80 g grated parmesan cheese
 fresh thyme and rosemary
 salt & pepper
 olive oil

Directions

1

In a large pan, heat olive oil. Add all mushrooms and fry until the mushrooms have softened and are golden, then add minced garlic and let fry for another 2 minutes.

2

Frisch gehackten Thymian und Rosmarin hinzugeben sowie 25g Butter, Salz und Pfeffer.
Die Pfanne vom Herd nehmen.

3

Bring the vegetable broth to a gentle simmer in a pot.

4

Heat 2 tablespoons of olive oil in another pot and add the shallot and carnaroli rice. Cook until the grains are well-coated and smell slightly toasty, about 2-3 minutes.

5

Add 100ml of wine and cook until the wine has mostly absorbed.

6

Bei Mittlerer Hitze köcheln lassen - 100ml Gemüsebrühe & die gebratenen Pilze hinzugeben.
Oft umrühren bis die Flüssigkeit absorbiert wurde.

7

Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

8

Continue stirring until the rice is cooked. If the rice is still undercooked, add more broth. Take the pan off the heat, add 25g butter and 80g grated parmesan cheese.

9

Cover and leave for 3 mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir.

Pilzrisotto mit Pfifferlingen, Champignons und Kräutersaitlingen

The links marked with an asterisk (*) are so-called affiliate links. If you click on such an affiliate link and make a purchase via this link, I will receive a commission from the respective online store or provider. For you the price does not change.

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