Risotto with wild mushrooms and Parmesan
1 liter of chicken stock or water
10 g butter
300 g risotto rice (arborio or carnaroli)
1 cup white wine
200 g wild mushrooms, porcini, chanterelle and black trumpet
(you can also use dried or pickled mushrooms, dried so use only 100 g, as they grow to the double when they are soaked)
30 g butter
80 g freshly grated parmesan
sea salt and freshly ground pepper
finely grated zest and juice of ½-1 organic lemon
little good olive oil and freshly ground pepper
Bring stock or water to a boil in a saucepan.
Finely chop the shallot and saute it in a little butter.
Add the rice, saute another few min. add white wine, let the rice absorb the wine.
Add boiling stock or water a little at a time so the rice is covered all the time, and stir in the rice along the way. Let the rice cook for 15-18 min., So they are tender but still with a little bite. It is important to flavor with salt during cooking.
Clean the mushrooms with a brush or a small knife; if they are very dirty, you can wash them gently.
Cut mushrooms into small pieces and fry them in a little butter in a pan for 3-4 minutes. Season the mushrooms with salt and pepper, and mix them with rice
Remove the rice from the heat and stir in butter, diced and grated Parmesan, giving it a smooth and creamy consistency (you may want. Add some extra broth to get the right consistency). Season with salt, pepper and lemon rind and juice.
Serve the risotto with a little grated parmesan and if possible some of the roasted mushrooms on top, drizzle with olive oil and freshly ground pepper and eat it right away, so it keeps its soft texture and bite of the rice.