Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dried mushrooms
Risotto
Fresh mushrooms
How it's done
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Dried mushrooms
Soften the mushrooms in the hot water for approx. 15 mins. Remove the mushrooms, chop into pieces and set aside. Pour the mushroom water through coffee filter paper, retain, set aside.
Risotto
Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and reserved mushroom water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Fresh mushrooms
Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season. Mix the fried and reserved mushrooms into the risotto, garnish with parsley.
| Tip: | Instead of dried porcini mushrooms, use dried morels, wood ear or shiitake mushrooms. |
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