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!
Nsima
Nsima is a staple food in Malawi. It is normally prepared for lunch or dinner, though at times it’s also eaten at breakfast.
- Difficulty
Sirovi Štruklji (Cheese Dumplings)
This recipe was kindly contributed by the former Ambassador of Slovenia to Ethiopia and the African Union, Matjaž Šinkovec, and his spouse Magdalena. In Magdalena’s words: “the translation of the ...
- Difficulty
Kukeseenekaste (Chanterelle Sauce)
“Summer in Estonia is unimaginable without picking wild mushrooms. Every family has their own secret places where to pick fresh chanterelle mushrooms – these places are guarded sacredly and information ...
- Difficulty
