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Member recipe

Risotto w/ mushrooms

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Serves 2

Yummiest comfort food you can find!

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  • olive oil
  • 1 shallot (or onion), chopped
  • 1 cup "risotto rice" (short grain rice, e.g. Carnaroli, Arborio, Padano, etc.)
  • 1/2 cup dry white wine
  • 4 cups mushroom stock, hot!
  • 2 oz butter
  • 1/4 cup Parmegiano-Reggiano, finely grated
  • black pepper
  • 250g (wild) mushrooms, whole and/or sliced (coarsely or finely, anything goes)
  • 1 clove of garlic, finely chopped
  • 2 tsp thyme
  • 1 tsp cayenne pepper
  • 1 pinch of salt
  • Optional:
  • A dash of truffle oil to the mushrooms/garlic mix.


    1. Sweat the chopped shallot in olive oil. When they soften add the rice, and toast until translucent while stirring regularly.
    2. Add a glass of white wine (room temperature), and stir continuously.
    3. When the wine is almost absorbed, stir in the stock, 1 ladle at the time. When the stock is almost absorbed add the next ladle, and repeat this until the rice is "al dente". (In total 3-4 ladles are needed.)
    4. In the meantime sauté the wild mushrooms with a pinch of salt. After a few minutes add the cayenne pepper and a little later the garlic. Optional: add a dash of truffle oil.
    5. When the rice is 'al dente' stir in (part of) the sliced mushrooms. Turn off the heat to add the butter and the cheese. Let it sit for a minute and then stir in well.
    6. Serve on a plate, with (part of) the mushrooms separately, or on top of the risotto (leave a few smaller ones whole). Goes wonderful with e.g. salmon and asparagus. And a glass of wine of course!

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