Yesterday we were shopping food and got inspired, it’s again mushroom season.
Here a little unconventional risotto, if you are on a diet, just reduce the rice amount and add more mushrooms.
Ingredients for 2:
50 gr Butter
150 gr Mushrooms cut in small pieces ( I took Chanterelles, Japanese Shimeji and Eryngii)
1 spoon Cognac
3 spoons Cream
2 spoons olive oil
vegetable broth (roughly 800 ml)
3 Echalottes (finely diced)
3 pressed garlic cloves
150 gr Risotto Rice (Carnaroli or Arborio or Vialone Nano)
50 gr Parmesan or Grana (we used a 16 month Grana Padano
Salt and Pepper
and optional my secret ingredient Shicimi Togarashi (Japanese Seven spices)
Put on a pan and a casserole with each half the butter and half the oil.
In the casserole add the Echalottes for 2 minutes until soft and then add the garlic for another minute.
In the pan, when the butter is foamy add the mushrooms and let cook for roughly 5 minutes.
In the casserole add the rice now and when coated in fat and shiny add some broth to cover it. Keep adding some broth every time it as soaked in for about 20 minutes (till al dente).
In the meantime season the mushrooms with salt, pepper and Shicimi Togarashi if you have it (or you can add a little chill flakes or any other seasoning you like). Add the Cognac and wait 1 minute before adding the cream.
Let cook in and put aside when the mushroom are starting to get soft.
When the rice is al dente, take it of the heat, add the mushrooms and mix well.
Add the parmesan at the end, mix well, cover the casserole and let rest 2 minutes before serving. Enjoy!