Mushroom risotto

Savory recipes Fall Under 30 minutes Difficulty level: Easy Sauteuse

Prep time

15 minutes

Cooking time

17 minutes

Serves

4 people

A creamy risotto with fall flavors.
There's nothing like a mushroom and parsley risotto! Easy to prepare, creamy, and fragrant, it combines the rich flavor of mushrooms with the freshness of parsley for a comforting dish that is perfect for sharing with family and friends. A gourmet recipe loved by everyone.

Method

Trim the stems and wipe the mushrooms clean, then cut them into quarters.
In a skillet, heat a drizzle of olive oil. Sauté the frozen mushrooms (the wild mushroom mix) and save the liquid released by the mushrooms.
Remove then chop the leaves of the parsley.
Mince the shallots.
In a saucepan, heat the olive oil and sauté the minced shallots.
Add the bay leaves, the peeled and crushed garlic clove, the fresh mushrooms, and the sautéed frozen mushrooms (set aside a few mushrooms for garnish).
Add the rice and cook until the grains become translucent around the edges.
Pour in the white wine, stir, and cook until it evaporates.
Next, add a little warm broth and the saved mushroom liquid (just enough to cover the rice) and repeat the operation.
Simmer, adding warm broth regularly and stirring until the rice is cooked. The rice should be cooked after 17 minutes.
Incorporate the butter, the grated Parmesan, 1 ladle of broth, and the chopped parsley into the risotto, stirring vigorously to create an emulsion that will bind the risotto and make it creamy (this step is called "mantecare").
Place the set-aside mushrooms in small domes on top of the risotto before serving.
Serve and enjoy!