Founder,
OONA
OONA
Champi Bonanza.
Finely chop the parsley and grate the parmesan. Chop the shallot. Cut the mushrooms into quarters. Chop the garlic. Sauté the shallot in olive oil and knob of butter. Add the rice and stir until all the grains are translucent. Deglaze with the wine and stir (best with a wooden spoon) until all the liquid is absorbed. Pour in a ladleful of broth and stir. Continue working until just about all the broth is absorbed (± 18 minutes).Briefly fry the mushrooms and garlic together in 2 tablespoons of olive oil. Season with salt and pepper. Sprinkle with parsley. Mix some of the mushrooms, the remaining butter and the parmesan with the risotto. Top with the sautéed mushrooms, parmesan, chopped parsley and to taste.
Ingredients
- risotto rice (arborio) 300 g
- chestnut mushrooms, shitake, ceps 600 g
- white onion 1
- parmesan (grated) 100 g
- white wine 1 glass
- fresh fish stock (hot) 1 l
- olive oil
- butter
- garlic 2 cloves
- parsley (chopped)2 tbsp
- pepper
- salt