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Mushroom risotto, simple, vegetarian, delicious

January 20th, 2018 | main dishes

Looking for a special mushrooms variety of really high quality, you will find it on the most beautiful of all Hamburg weekly markets, the Isemarkt. At the booth of Tarik Baltaci, the selection is huge. Mushrooms with fine-sounding names and wonderful flavors are waiting for the buyer: rose and almond mushrooms, cauliflower mushrooms, autumn trumpets, Pom Pom Blanc. And Tarik’s friendly and expert advice are free there! Fancy a mushroom risotto?

Mushroom risotto, simple, vegetarian, delicious Mushroom risotto, simple, vegetarian, delicious

For this risotto Tarik recommended porcini mushrooms, almond mushrooms and chestnut mushrooms – and it was simply delicious! The very, very delicate almond scent and taste was really special. Of course, other mushrooms can be used instead depending on the season and what is offered. King oyster mushrooms for example are available all year round and taste very well in the risotto.

Mushroom risotto

(4 servings)

6 shallots
60 g butter
press the shallots with shell, sauté in butter, add
300 g risotto rice
stir, fry slightly, add
250 ml white wine
stir for a while, then add portion by portion
750 ml chicken stock
wait every time until the liquid has been absorbed (about 10-12 minutes), remove the shallots, keep the rice warm
400 - 500 g mushrooms
brush (do not wash!) and cut into pieces if necessary
3-4 garlic cloves, diced finely
1 shallot, diced finely
2 TS olive oil
3 TS butter
sauté briefly the garlic and shallot in the fat, then add the mushrooms, fry
pepper, salt
season
70 g Parmesan cheese, grated
mix rice, mushrooms and cheese
4 TS flat-leaf parsley, chopped
serve the risotto garnished with Parmesan and parsley

 

 

 

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