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Another variant of the popular mushroom risotto from the Italian recipe book.
1. 1. Add the mushrooms and sauté slowly for about five minutes, add a tablespoon of water and the unrinsed rice and let it fry for 2-3 minutes so that it becomes coated and does not release starch
3. Gradually, in small batches, add the stock and cook, stirring constantly, adding stock until the rice is cooked, which will take 20-25 minutes
4. Remove the risotto from the heat and stir in a tablespoon of butter and the Parmesan cheese, season with salt, pepper and finely chopped dill.
If using dried mushrooms, they must be left to soak in cold water for 1 hour before cooking.
When you pour 1 dcl of white, spiced wine over the rice before adding the first batch of stock, the risotto takes on an extra dimension of flavour. If you don’t like dill, you can substitute another herb.