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
- 250 ghedgehog mushrooms (Hydnum repandum)
- 1 sprig(s)rosmary
- sesame oil
- 4small porcini mushrooms, approx. 6cm big
- finest olive oil
- 500 grisotto rice
- 1white onion
- 250 mlwhite wine
- 2 lvegetable stock
- 1 clove(s)garlic
- 1bay leave
- 1cinnamon stick, approx. 4 cm
- 2 handfulparmesan cheese
- 3 tablespoonolive oil
- sesame oil
- black pepper, freshly ground
- chervil, fresh
- thyme, fresh
Step 1Dice 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.
Step 2Pour 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.
Step 3Add the garlic, bay leaf and cinnamon stick and continue to simmer. The risotto should have a nice creamy consistency at the end.
Step 4Before serving, add olive oil and parmesan cheese and mix well and season with some pepper.
Step 5Clean 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.
Step 6Season with salt and pepper, set aside and let rest for a few minutes. Cut the porcini mushrooms into thin slices.
Step 7To serve, sprinkle with chervil and thyme and drizzle with the olive oil.