Comfort food: risotto with wild mushrooms and lots of cheese
When the food is good then that makes your day, right? If it can be done easily, without too much fuss, then that's great. If you add a lot of cheese and a dash of wine, you can't really go wrong.
This is the recipe we focus on, especially during the colder days. And: you can easily adjust some things to your own taste tweak. This is how you do it: the tastiest forest mushroom risotto for during the cold winter months.
What do you need:
- 1 stock cube
- olive oil
- Garlic
- 1 Shallot
- A dash of white wine
- Risotto rice (1 package)
- Wild mushrooms (you can choose which one you like)
- Dried tomatoes
- 1/3 pack of butter
- Parmesan
- An extra cheese that you like such as Gruyere or Emmentaler (semi-hard cheeses)
- Rucola
Optional:
- Fennel
- Spinach
- green asparagus
You start by boiling water for the stock, as soon as the water boils you add a stock cube. Put this in a saucepan so that you can easily add it to the rice later.
After boiling the stock, place a pan on the stove with a good dash of olive oil, garlic and a shallot. Once you have fried this briefly, add the risotto rice. Gently stir this into the olive oil. This ensures that the pores of the rice open and the stock can be absorbed properly.
As soon as you see the rice starting to shine a bit, add enough stock to just cover the rice. Keep stirring until it is completely absorbed and repeat this step until the stock is used up. After adding the stock for the first time, add a dash of white wine to the risotto. Nom!
In the meantime, clean the mushrooms, for example with a soft brush or cloth. Place them on the heat together with a dash of olive oil. You can add some garlic to this if necessary. Then halve the dried tomatoes and add them to the pan with mushrooms.
Chosen an ingredient from the optional list? You can now also prepare this to mix with the risotto.
You have to estimate how much stock is needed yourself. Taste in between, is the rice still very hard? Then you add some stock again. Is it very wet and does the rice taste already cooked? Then let it simmer for a while. You really have to do this by feel. One thing is important, patience!
Do you feel like the rice is almost ready? And has the stock been properly absorbed? Then add 1/3 of a pack of butter and cheese. Lots of cheese, this ensures a creamy risotto and that is what you want.
After adding the cheeses and butter, stir everything well. If you like some spice, then add some dried chili flakes. Now that everything has been stirred well, add the mushrooms and tomatoes. Place a handful of arugula on each plate before serving the risotto.
Natalie Vijfhuizen is really known for her lasagna. So it's high time spill some beans (they are not included, no worries) and share the secret recipe! Read it here.
