I’ve made this three times in one week. It’s really good, okay?!
The Risotto ai Funghi
- 7 dl vegetable stock or plain water with 1 tablespoon bouillon powder / 3 cups
- 400 g mushrooms / I like to use a mix of chestnut and portobello
- 1 large or 2 small white onion(s)
- 2 cloves of garlic
- 2,5 dl arborio rice / 1 cup
- 1 dl white wine / 1/2 cup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nooch (optional)
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon pink salt
- Chop white onion, garlic and mushrooms and heat on a medium to high heat in a bit of water. Sprinkle with 1 teaspoon salt. When the water has evaporated and the mushrooms have released their liquid, add 1 tablespoon of evoo and 1 tablespoon dried oregano. Let the mushrooms and onions brown.
- Pour the white wine over and give it a quick stir followed by adding in the arborio rice, the nooch and 1/4 of the stock/water.
- Let the rice suck up the liquid and then add in another quarter of the water. Repeat until all the liquid has been added and the risotto has reached your desired consistency.
- Adjust spices to your preference.
- Serve as it is or on a bed of arugula with a few slices of fried portobello, balsamic pearls and fresh lime.
Oh, and by the way … Leftovers? No problem!
Just take your refrigerated risotto, add a bit of almond flour, pine nuts and ground flax seeds, shape your burgers and fry them on a medium heat in a bit of oil.
Grab some toasty sesame buns, place some salad, place the risotto burger and dress with your favorite condiments; I used yellow mustard and balsamic glaze.