This risotto is vegetarian but also delicious with (fried pieces of) chicken in it. Ideal for student houses where the vegetarian roommate also wants to eat with us.
Then fry 3 chicken thigh fillets in a separate pan.
Even my daughter-in-law who is disgusted by mushrooms enjoyed this risotto.
Dish for 4 people.
Ingredients:
300 Gr risotto rice
2 shallots
2 cloves of garlic
Dash of wine
200 Gr mixed mushrooms
250 g (chestnut) mushrooms
1 liter mushroom stock (from 2 stock cubes)
100 gr grated parmesan cheese
Olive oil
Pepper and salt
Parsley
Preparation:
Peel the shallots and chop them small. Squeeze the garlic.
Make the stock and leave it on a low heat so that it stays warm.
Heat a pan on the stove. When the pan is hot, add the olive oil to the pan. Fry the shallots and garlic briefly.
Add some extra olive oil to the pan and fry the risotto rice until it starts to look glassy on the edges.
Now turn the heat down. Add a dash of wine to the pan and let it be absorbed by the rice.
Add some stock to the pan and stir. Add new stock each time the stock is absorbed into the pan. If all goes well, this process should take about 20-25 minutes.
In the meantime, prepare the mushrooms and chop them coarsely. Fry the mushrooms in a separate pan in butter until nicely browned.
When the risotto is done, add the mushrooms and parmesan cheese. Save a little cheese for garnish if you like. Put a lid on the pan and let it stand (off the heat) for a while so that the cheese melts.
Mix everything well and sprinkle with some fresh pepper.
Serve immediately with some parsley and the reserved cheese.
Enjoy your meal.
