Description
This creamy mushroom risotto is a comforting, hearty dish. Here I’m sharing an alcohol-free version that’s simple to make and full of flavour, perfect for an easy family dinner or a cosy meal with friends any day.
Ingredients
Scale
- 200 g Arborio rice (for risotto)
- 200 g button mushrooms (chanterelles or porcini, or a mix)
- 1 garlic clove
- 1 large onion
- 50 ml white vinegar
- 500 ml chicken stock
- 100 ml crème fraîche
- Parmesan
- Parsley
- 2 tbsp butter
- 3 tbsp oil
- Salt
- Black pepper
Instructions
- Chop the onions and sauté them in oil until nicely golden.
- Wash and pat the mushrooms dry, then slice them.
- Add half of the mushrooms to the onions and sauté a little longer.
- Add the chicken stock and bring to a boil.
- In another heavy-bottomed pot, melt the butter with 1 tbsp olive oil.
- Add the rice and sauté briefly, stirring. Deglaze with the white vinegar.
- Start adding the mushroom stock to the risotto in small amounts, stirring; each time the rice absorbs the liquid, add more.
- At the end of cooking, add the crème fraîche and the remaining spoon of butter, stir a little, and remove from the heat.
- At the same time, in a little oil, sauté the garlic and the remaining mushrooms.
- Add a little black pepper and salt, and sauté well; the mushrooms will release water, and it should reduce completely.
- Serve the risotto topped with the sautéed mushrooms, a little chopped parsley, and parmesan.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: main dish
- Cuisine: italian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal