Recipe Tip: Mushroom Risotto

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer has this wonderful dish in store for all mushroom lovers. This is how you turn your foraged treasures into an exquisite risotto

Ingredients

• 250 g hedgehog mushrooms (Hydnum repandum)
• 2 shallots
• 1 sprig(s) rosmary
• sesame oil
• 4 small porcini mushrooms, approx. 6cm big
• finest olive oil
• 500 g risotto rice
• 1 white onion
• 250 ml white wine
• 2 l vegetable stock
• 1 clove(s) garlic
• 1 bay leave
• 1 cinnamon stick, approx. 4 cm
• 2 handful parmesan cheese
• 3 tablespoon olive oil
• sesame oil
• black pepper, freshly ground
• chervil, fresh
• thyme, fresh

Steps

1. Dice the onion finely and sauté in a pan with some sesame oil. Add the rice, sauté for 2 minutes and then deglaze with white wine.
2. Pour in the stock little by little and stir well every now and then. The cooking time varies depending on the type of rice, but the rice should be done in approx. 20 minutes.
3. Add the garlic, bay leaf and cinnamon stick and continue to simmer. The risotto should have a nice creamy consistency at the end.
4. Before serving, add olive oil and parmesan cheese and mix well and season with some pepper.
5. Clean the mushrooms with a brush. Peel the shallots, halve and cut into fine strips. Sauté the mushrooms, shallots and rosemary in a hot pan with a little sesame oil.
6. Season with salt and pepper, set aside and let rest for a few minutes. Cut the porcini mushrooms into thin slices.
7. To serve, sprinkle with chervil and thyme and drizzle with the olive oil.