- 4 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 3 dl/1.2 cups risotto rice (Arborio rice)
- 2 dl/0.8 cups dry white wine
- 2 vegetable stock pots or vegetable cubes
- 10 dl/4 cups water
- 2.5 dl parmesan cheese, grated
- 300g baby chestnut mushrooms, cleaned and sliced
- 2 tbsp olive oil
- 3 tbsp butter
- A handful of fresh parsley, chopped
- Salt and pepper to taste
Start by chopping shallots and garlic.
In a small sauce pan, heat up water and vegetable stock pots/cubes. Let simmer on a low heat.
Clean and slice the mushrooms, grate parmesan and chop parsley. Put these ingredients to the side until it’s time to use them.
Heat up a medium size sauce pan with olive oil and slow fry shallots and garlic until soft, but not browned. Add the rice and fry until it goes shiny and clear before adding wine.
They key thing to a good risotto is to stir often and never leave it alone for too long.
Once the rice has absorbed the wine, add 4 dl/1.6 cups of the warm vegetable stock flavoured water (it is very important that the water is hot when added to the rice). Turn the heat down to a low simmer and give it a good stir. Once the stock has been absorbed, add another dl and repeat the procedure until the rice is soft with a slight bite to it. This will take about 20 minutes from start to finish. It should be
In a medium sized pan, fry the mushrooms on a medium heat until they have released most of their moisture. Add butter and fry until the mushrooms are slightly browned.
Once the risotto is cooked, add your fried mushrooms, grated parmesan and season with salt and pepper to taste.
Serve with a sprinkle of parsley and parmesan flakes.