Shiitake shimeji mushroom risotto

Ingredients for 2 persons
M. Wild Flavors mushroom risotto mix approx. 300 grams:
50 grams Mitrofresh Shimeji brown
50 grams Mitrofresh Shimeji white
50 grams Mitrofresh Chanterelles
50 grams Mitrofresh Shiitake
1 garlic
1 red onion

Add
200 grams of risotto
1 vegetable stock cube
1 bunch of fresh chives
1 bunch of parsley
1 tbsp olive oil
Salt & pepper

Preparation
1.Cut the shimeji loose and remove the hard pieces from the bottom of the stem of the shiitakes.

2.Clean the shiitake and chanterelles with a brush or a piece of kitchen paper.

3.Tear the chanterelles by hand lengthwise into pieces.

Chop the onion into small pieces and finely chop the garlic.

Put a pan on the fire with the olive oil and fry the garlic and onion in it. Now add the risotto rice and fry until the grains have turned a little glassy.

6.Fill a pitcher with 1 liter of water.

Add the stock cubes and some of the water. Keep stirring and adding water until the risotto is cooked after about 15 minutes.

Take a new pan and add a little olive oil. Heat the pan and cook the mushrooms for approx. 5 minutes over a medium heat until al dente.

Chop the chives and chop the parsley into large chunks.

When the risotto is cooked add the mushrooms, chives and parsley. Season the risotto to taste with salt and pepper.

Serving tip: You can sprinkle some grated Parmesan cheese over the risotto and replace some of the water with white wine.

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