Risotto with wild mushrooms
- 1 l wild mushrooms
- olive oil
- salt, black pepper
- 0.75 l beef stock
- 100 g butter
- 1 red onion or shallots chopped finely
- 250 g risotto rice
Fry the mushrooms “dry” and set aside. Melt half of the butter, add a splash of olive oil, and sauté the onion. Add the rice and stir for a moment. Add beef stock one ladle at a time. After the mixture starts to boil add more stock until the rice is moist “al dente”.
To finish, add the wild mushrooms, dry vermouth, rest of the butter, and the grated parmesan. Season with black pepper and if needed with salt. Decorate with parsley and enjoy right away! Bon appetit!
Bon appetit!
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