Creamy mushroom risotto
A creamy risotto full of the rich, earthy flavours of mixed mushrooms, perfectly paired with the s parkling tea Saicho Hojicha . This tea, with its deep umami character and subtle notes of seaweed, hazelnut and a light smoky flavour, takes mushroom risotto to a new level. A refined and flavoursome main course for a special occasion.
Ingredients
- 150 grams risotto rice (such as Arborio)
- 200 grams mixed mushrooms (for example chestnut mushrooms, shiitake and oyster mushrooms), cut into pieces
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon olive oil
- 750 ml vegetable stock, warm
- 50 ml cooking cream or vegetable cream
- 1 tablespoon butter (optional)
- Salt and freshly ground pepper to taste
- Fresh parsley, finely chopped, for garnish
- Grated Parmesan cheese or vegan cheese (optional)
Preparation method
- Heat the olive oil in a large pan and fry the onion and garlic until translucent.
- Add the mushrooms and fry for a few minutes until soft and lightly golden. Set aside a small handful of fried mushrooms for garnish.
- Add the risotto rice to the pan and fry briefly, so that the rice grains absorb the oil and flavors.
- Add a ladle of warm stock to the rice and stir regularly until the stock is almost absorbed. Repeat until the rice is soft and creamy, but still has a bit of bite (about 18-20 minutes).
- Stir the cooking cream and possibly a knob of butter into the risotto for extra creaminess. Season with salt and pepper.
- Spoon the risotto onto plates and garnish with the reserved mushrooms, fresh parsley and, if desired, some grated Parmesan cheese.
