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
Dampt Frères · Chablis Les BeaumontsThe freshness of a Burgundy white balances creamy rice and suits mushrooms.
Vintage and availability to be confirmed. Adjust this editorial pairing to the actual 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.
Cooking with this style of wine
For the pan, choose a simple dry wine of this colour: the actual bottle’s profile still needs checking. There is no need to use this bottle for cooking.