Mushroom risotto with cheese
Description
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Instructions
- 1
Step 1
1. Cut the baguette in half, then slice it diagonally. Finely chop the parsley and mince the onion. Slice the button mushrooms. Separate shiitake mushrooms into caps and stems. Soak the white mushrooms and stems in boiled water for 5 minutes, then slice the caps. Sauté the caps together with the button mushrooms in oil for a couple of minutes.
- 2
Step 2
2. Then transfer the mushrooms to a baking sheet. Add 2 tsp of oil. Add salt and pepper. Bake for 11 minutes in the oven at 200 degrees.
- 3
Step 3
3. Heat 2 teaspoons of oil in a saucepan. Add parsley and onion. Sauté the ingredients, stirring, for 2 minutes. Add rice and cook for another 3 minutes. Then pour in the mushroom soaking water (1 cup).
- 4
Step 4
4. Pour in the mushroom broth (½ cup). Cook the risotto, stirring, for 20 minutes. At the end, add the roasted mushrooms, salt, butter, and pepper. Also, grate the cheese. Mix well.
- 5
Step 5
5. Spritz the baguette with oil. Sprinkle with salt and pepper. Bake the bread for 6 minutes in the oven at 200 degrees.
- 6
Step 6
6. Serve the risotto with herbs and a baguette.