Rice vinegar: 300 g
Mushrooms: 750 g, mixed (chanterelles, ceps, bay boletes, ecc)
Onion: 2 each, finely chopped
Garlic: 1 clove
1 bay
Porcini mushroom powder: 1 tsp
Olive oil: 1 tbsp
Butter: 2 tbsp
White wine: 125 ml, dry
Vegetable stock: 700 ml
Parsley: 2 tbsp, finely chopped
Salt
Pepper: Freshly ground
Parmesan cheese
An easy recipe for a creamy mushroom risotto: find out how to prepare mushroom risotto with chanterelles, ceps, bay boletes and other forest mushrooms.
Clean the mushrooms and cut into smaller pieces if necessary.
Heat the stock. Heat the oil and sweat the onions until soft, then add the bay leaf and cep powder and press in the garlic.
Sprinkle the rice into the pan and sweat until it looks transparent, then add the wine and cook until it has evaporated.
Add 1/4 of the hot stock and season with salt and pepper.
Cook the rice over a very low heat for about 20 minutes, gradually adding more stock as the rice absorbs it.
Stir from time to time.
Quickly fry the mushrooms in clarified butter, in batches if necessary, season with salt and pepper and mix into the creamy risotto with the parsley.
Serve sprinkled with fresh Parmesan shavings.
