Wild Mushroom Risotto
A classic risotto made with wild mushrooms, perfect for pairing with poultry or game meats.
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- •200 g Wild mushrooms
- •160 g Rice
- •500 ml Chicken stock
- •100 ml White wine
- •8 ml Olive oil
- •1 OnionChopped
- •Thyme(optional)For flavoring
- 1
Chop the wild mushrooms into large pieces, keeping some whole for texture.
2 min
- 2
Heat olive oil in a pan and sweat the chopped onion without coloring.
3 min
- 3
Add the rice to the pan and stir to coat with oil.
1 min
- 4
Pour in the white wine and let it absorb into the rice.
2 min
- 5
Gradually add chicken stock, stirring continuously until absorbed.
15 min
- 6
In a separate pan, cook the mushrooms until they release their water and shrink.
5 min
- 7
Add cooked mushrooms to the risotto and stir in thyme for flavor.
2 min
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Takes about 2 minutes — no account needed
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