ORIGINAL INVINOVERITAS RECIPE
Mushroom risotto
- Servings
- 2
- Preparation
- 10 minutes
- Cooking
- 25 minutes
Approximate times; adjust to ingredient size and your equipment.
The bottle to serve alongside
Maison des Brumes · À la LisièreMushrooms and creamy rice extend our imaginary pairing with this fictional Pinot Noir.
This wine is fictional; the recipe can be made without this bottle.
Ingredients
- 160 g risotto rice, 250 g mushrooms
- 1 shallot, 650 ml hot stock
- 2 tbsp olive oil, 40 g Parmesan
- Parsley, pepper; salt depending on the stock
Steps
- Brown sliced mushrooms in half the oil for 6 minutes; set aside.
- Soften chopped shallot in the remaining oil for 2 minutes. Add rice and stir for 1 minute.
- Add hot stock one ladle at a time, stirring, for 18–20 minutes; wait for the liquid to absorb before each addition.
- Add mushrooms, Parmesan and parsley. Season and serve immediately, creamy and loose.