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Risotto with 3 Types of Mushrooms and Cream Cheese

Denis BiserovDenis Biserov
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Nadia Galinova
Translated by
Nadia Galinova
Risotto with 3 Types of Mushrooms and Cream Cheese
Image: Denis Biserov
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Preparation
30 min.
Cooking
20 min.
Тotal
50 min.
Servings
1
"Enjoy my perfect unique risotto with 3 types of mushrooms and cream cheese."

Ingredients

  • field mushrooms - 1.8 oz (50 g)
  • chanterelle - 1.8 oz (50 g)
  • oyster mushroom - 1.8 oz (50 g)
  • risotto rice - 2.8 oz (80 g)
  • parsley - 1/4 bunch
  • thyme - 1/4 bunch
  • cream cheese - 1.4 oz (40 g)
  • parmesan - 1.1 oz (30 g)
  • butter - 0.7 oz (20 g)
  • black pepper
  • salt
  • garlic - 2 cloves
  • onion - 1/4 onion
  • olive oil
  • white wine - 1 1/3 tbsp (20 ml)
measures

How to make

Cut the 3 types of mushrooms and leave them in a container, then chop the onion and garlic very finely.

Grab a pan and fry the onion in it very lightly for 2-3 minutes, then add the rice to it and fry it lightly along with the onion for 2-3 minutes and add the wine and stir well until it evaporates.

At the same time, put olive oil in a pan and when it heats up, add the mushrooms and season them well with salt and black pepper, stir every 2 minutes and during this time, after the wine has evaporated, add the water.

You can add a sprig of thyme or some vegetable for broth or you can make your own. And stir constantly to release the starch, it will take about 15 minutes depending on the type of risotto.

Now we continue with the mushrooms, which should already be slightly fried - they will need about 10-15 min, when they are almost done and golden, add the garlic, stir well to fry it with them, then add the risotto to the mushrooms and stir well.

There should have a little water left inside. And now is the moment of truth, pull the pan from the heat and add the butter, cream cheese, parmesan, parsley, a few thyme leaves and add salt and black pepper to taste, stir well until it becomes creamy.

Pour it into a deeper plate or whatever you have and you can decorate with thyme sprigs and parmesan flakes, which you can make with a peeler, and finish off with a little olive oil. You now have a fully cooked mushroom risotto.

Enjoy my perfect unique risotto with 3 types of mushrooms and cream cheese:)

See more classic ideas for Italian risotto or try our risotto with porcini mushrooms.

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