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Wild Mushroom Risotto

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
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Nadia Galinova
Translated by
Nadia Galinova
Wild Mushroom Risotto
Image: Ivana Krasteva-Pieroni
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27/01/2023
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
2
"Everyone at home liked this version of risotto - we whole heartily recommend it"

Ingredients

  • rice - 8 tbsp.
  • porcini mushrooms - 7 oz (200 g) can also be frozen
  • fresh sausage - 7 oz (200 g)
  • white wine - 2 tbsp (30 ml)
  • oregano - a pinch
  • black pepper - a pinch
  • parmesan - 1.1 oz (30 g)
  • for the vegetable broth
  • carrots - 1 pc.
  • celery - 1 stalk
  • onion - 1 onion
  • water - 4 cups (1 L)
measures

How to make

Pour about 4 cups (1 liter) of water into a pot.

Add one carrot (cut into large pieces), a whole head of onion and a stalk of celery. Boil the broth for about 30 minutes.

Heat a cup of olive oil in a pan. Add the chopped sausage and fry briefly and pour 1-2 tablespoons of white wine.

Wait for the alcohol to evaporate and add the chopped mushrooms.

Season with a pinch of oregano and black pepper. Pour a ladleful of the vegetable broth, cover the pan and cook for 10 minutes. Pour the rice into another pan.

Bake, until it aquires a light browned. No fat needed. Add a ladle of the broth and cook, until the liquid is absorbed by the rice, add more broth and so on, until the rice is al dente - or about 13-14 minutes.

Just before removing the dish from the heat, pour in the mushroom sauce and sausage.

Sprinkle the finished risotto with grated parmesan.

Distribute the wild mushroom risotto into plates and serve it sprinkled with parmesan flakes.

Enjoy - probably the tastiest risotto you'll ever try!

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