Organic Risotto with Portobello Mushrooms & Curly Parsley
A creamy organic risotto with sautéed portobello mushrooms, finished with Pecorino cheese and fresh curly parsley.
Wat erin gaat
- 1 shallot
- olive oil
- sliced portobello mushrooms
- knob of butter
- splash of dry white wine
- risotto rice
- warm chicken or vegetable stock
- finely chopped curly parsley
- grated Pecorino cheese
- minced garlic (optional, from video)
- fresh thyme sprigs (optional, from video)
- black pepper (from video)
Hoe doe je het
- 01
Sauté a shallot in olive oil.
- 02
Add sliced portobello mushrooms and cook gently for about 5 minutes with a knob of butter and a splash of dry white wine.
- 03
Add risotto rice and stir for a few minutes until it turns slightly translucent.
- 04
Start adding ladles of warm stock (chicken or vegetable), one at a time, allowing the rice to absorb it before adding more. This takes around 20 minutes until the risotto is creamy but still has a slight bite.
- 05
Stir in finely chopped curly parsley while adding the stock.
- 06
Finish with grated Pecorino cheese.
“Organic Risotto with Portobello Mushrooms & Curly Parsley”
Organic Risotto with Portobello Mushrooms & Curly Parsley So delicious! How to make it: Sauté a shallot in olive oil, then add sliced portobellos. Let them cook gently for about 5 minutes with a knob of butter and a splash of dry white wine. Add the risotto rice and stir for a few minutes until it turns slightly translucent. Then, start adding ladles of warm stock (chicken or vegetable), one at a time, allowing the rice to absorb it before adding more. This takes around 20 minutes until the risotto is creamy but still has a slight bite. Stir in some finely chopped curly parsley while adding the stock, then finish with grated Pecorino cheese. All ingredients are 100% organic. #organicfood #risotto #portobello #mushrooms #pecorino #parsley #comfortfood #homemade #healthyrecipes #purefood #organicrecipe #onderderookvanamsterdam #biofood #biovideo
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