Mushroom Risotto

Mushroom Risotto

©Constantin Fischer

Mushroom Risotto

Mushroom Risotto

©Constantin Fischer

For the hedgehog mushrooms:

Ingredients (Serves 4)

250
g
hedgehog mushrooms (Hydnum repandum)
2
shallots
1
sprig
rosmary
sesame oil

For the porcini mushrooms:

Ingredients (Serves 4)

4
small porcini mushrooms, approx. 6cm big
finest olive oil

For the risotto:

Ingredients (Serves 4)

500
g
risotto rice
1
white onion
250
ml
white wine
2
l
vegetable stock
1
clove
garlic
1
bay leave
1
cinnamon stick, approx. 4 cm
2
handful
parmesan cheese
3
tablespoon
olive oil
sesame oil
black pepper, freshly ground
chervil, fresh
thyme, fresh
  • Dice the onion finely and sauté in a pan with some sesame oil. Add the rice, sauté for 2 minutes and then deglaze with white wine.
  • Pour in the stock little by little and stir well every now and then. The cooking time varies depending on the type of rice, but the rice should be done in approx. 20 minutes.
  • Add the garlic, bay leaf and cinnamon stick and continue to simmer. The risotto should have a nice creamy consistency at the end.
  • Before serving, add olive oil and parmesan cheese and mix well and season with some pepper.
  • Clean the mushrooms with a brush. Peel the shallots, halve and cut into fine strips. Sauté the mushrooms, shallots and rosemary in a hot pan with a little sesame oil.
  • Season with salt and pepper, set aside and let rest for a few minutes. Cut the porcini mushrooms into thin slices.
  • To serve, sprinkle with chervil and thyme and drizzle with the olive oil.