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!
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Moussaka
In the picture, Former Ambassador Nikolaos Patakias and his wife Sofia stand outside the Greek Club, “Olympiakos”, in Addis Ababa.
- Difficulty
Aebleskiver (Danish Pancake Puffs)
In Denmark, Aebleskiver are traditionally eaten during the Christmas season and are often served with glogg, Scandinavian mulled wine. The name Aebleskiver literally means “apple slices” in Danish, although apples ...
- Difficulty
Rice and Meat Broth
In Djibouti this dish is appreciated for its generosity. When you cook for 2, there is actually enough for 4. This recipe was kindly contributed by the EU Delegation to ...
- Difficulty
