Risotto with black trumpet mushrooms

2 shallot onions
2 tbsp extra virgin olive oil
100 g black trumpet mushrooms
100 g mushroom blend
300 g risk list
150 ml white wine
750 ml boiling water
2 mushroom bouillon tablets
75 g grated cheese
125 g mascarpone
2 tbsp dried thyme

Chop the onions. Heat the oil in a large pan and fry the onion. Clean the mushrooms with kitchen paper, cut coarsely and fry them for 5 min. Spoon the risotto rice through and fry for 2-3 min. until the grains are glassy.

Add the wine and let the rice absorb the wine over low heat. In the meantime, pour the boiling water over the bouillon tablets. Add a dash of stock and stir until absorbed. Add another dash and continue until the rice is al dente. This takes approx. 20 min.

Grate the grated cheese. Spoon the mascarpone through the risotto and heat for 1 min. Remove the pan from the heat, add the thyme and half of the cheese and season to taste with pepper and salt if necessary. Leave the risotto with the lid on the pan for another 5 min. Spoon into deep plates and sprinkle the rest of the cheese on top.

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