Mushroom risotto

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Easy recipe for tasty and creamy risotto with mushrooms, chestnut mushrooms, Parmesan cheese and a hint of truffle.



Dissolve the stock cube in a pan with 1 liter of hot water and keep it warm.
Finely chop the onion and garlic and fry them in a pan with a little oil or butter.
Add the risotto rice and cook for a few minutes. Deglaze with the wine and let the risotto rice absorb it.
Once this is done, add a drawer of hot stock. Let this also incorporate and stir occasionally. Repeat this a few more times until the risotto has simmered for about 25 minutes in total.
Meanwhile, slice the mushrooms and fry in a frying pan with a little butter or margarine until they have wilted slightly.
Taste to see if the risotto is cooked. It may still have a small bite inside.
Stir in the butter and Parmesan cheese.
Then add the fried mushrooms, a pinch of thyme and the truffle oil or tapenade and toss everything together.
Serve the mushroom risotto with some coarsely chopped walnuts and arugula and possibly some shaved fresh truffle.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
mushroom risotto

Source: Leukerecepten by leukerecepten-nl.
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