Licking the plate by Lynn: risotto with wild mushrooms and burrata
Risotto. If we could only eat one thing, this rice dish would be high (perhaps the highest) on our list, because man... we can enjoy this. Especially if wild mushrooms and burrata are added. And that - completely coincidentally - is included in this recipe. The recipe is from foodie Lynn (@lynnvandevorst) her hand, and in addition to this risotto you can see a new recipe every day (!) on her Instagram account.
Let's get into the kitchen for this risotto with wild mushrooms and burrata!
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image credits Chevalier Studio
For such For 2 to 3 portions you need the following ingredients:
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 200 grams of risotto rice
- 100 ml of white wine
- 1,5 liters of boiling water
- 1 beef stock cube
- 300 grams of mushrooms
- 1 tbsp thyme, finely chopped
- 1 tbsp rosemary, finely chopped
- 70 grams Parmigiano Reggiano, grated
- 30 grams of butter
- 1/2 ball of burrata
- truffle oil (I always use Guliano Tartufi|), to taste
- sea salt and freshly ground pepper, to taste
- olive oil, for frying
The preparation method is as follows:
- Fry the shallots and garlic in a frying pan with olive oil.
- Add the risotto rice and fry the rice grains for a few minutes until translucent.
- Pour the wine into the pan and stir well.
- Mix the stock cube with water in a large container and add the stock to the risotto, one ladle at a time. Always wait until the stock has been absorbed before adding new liquid. This process takes approximately 30 minutes.
- In the meantime, tear the mushrooms and add the thyme and rosemary. Grill the mushrooms over high heat.
- Finish the risotto with Parmigiano Reggiano, butter, sea salt and pepper.
- Add 2/3 of the mushrooms to the risotto. Use the rest as garnish.
- Serve the risotto with the rest of the mushrooms, burrata and truffle oil.
Buon appetito!
