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Mushroom Risotto
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Knuspr-Küche
Cremiges Pilzrisotto mit Waldpilzen, Weißwein und Parmesan. Ein langsam gekochter italienischer Klassiker mit samtiger Textur – das perfekte warme Gericht für kühlere Tage.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion. Clean the mushrooms and cut into smaller pieces. Slice the garlic thinly.
Sautéing onions and mushrooms
Heat half of the butter together with a tablespoon of oil in a pot or pan.
Add the chopped onion and sauté, stirring occasionally, until translucent and golden.
Chef's tip
Keep the broth warm on an adjacent burner while cooking – cold broth would unnecessarily cool down the risotto and prolong the cooking time.
The risotto should not be thick like porridge, but rather fluid and almost flowing – adjust the consistency with a little extra broth.
25 min
Under an hour
