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.
Creamy mushroom risotto

Ingredients

  • 150 grams risotto rice (such as Arborio)
  • 200 grams mixed mushrooms (such as chestnut mushrooms, shiitake, and oyster mushrooms), chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 750 ml vegetable broth, warm
  • 50 ml cooking cream or plant-based 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)

Bring directly

sparkling tea van Saicho Hojicha

Saicho - Hojicha

€18,99

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    Let's make this cocktail

  • 1

    Heat the olive oil in a large pan and sauté the onion and garlic until they are translucent.

  • 2

    Add the mushrooms and cook for a few minutes until they are soft and lightly golden. Set aside a small handful of cooked mushrooms for garnish.

  • 3

    Add the risotto rice to the pan and sauté briefly, allowing the rice grains to absorb the oil and flavors.

  • 4

    Add a ladleful of warm broth to the rice and stir regularly until the broth is almost absorbed. Repeat this until the rice is soft and creamy, but still has a bit of bite (about 18-20 minutes).

  • 5

    Stir in the cooking cream and optionally a knob of butter for extra creaminess. Season with salt and pepper to taste.

  • 6

    Serve the risotto on plates and garnish with the reserved mushrooms, fresh parsley, and optionally some grated Parmesan cheese.

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