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Creamy Mushroom Risotto with Nameko and Eryngii Mushrooms

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If you're a fan of rich, creamy risotto and mushrooms, then this recipe is just for you! The velvety texture of the risotto combined with the earthy and flavorful taste of cooked nameko and eryngii mushrooms makes for a satisfying meal that's perfect for any occasion.
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45 min

4 p

Ingredients

For the risotto:
– 250g Arborio rice
– 1 liter chicken or vegetable broth
– 250ml dry white wine
– 1 onion, chopped
– 2 garlic cloves, minced
– 100g grated parmesan cheese
– 30g butter
– 30ml olive oil
– Salt and pepper to taste

For the mushrooms:
– 125g nameko mushrooms, cleaned and trimmed
– 175g eryngii mushrooms, cleaned and trimmed
– 30g butter
– 30ml olive oil
– Salt and pepper to taste

Instructions

  1. In a medium-sized pot, bring the chicken or vegetable broth to a simmer.

  2. In a separate large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until translucent.

  3. Add the Arborio rice and stir until it is well coated with the butter and oil. Cook for a few minutes until the rice becomes slightly translucent.

  4. Pour the dry white wine into the pot and stir until the liquid is fully absorbed.

  5. Begin to add the hot broth to the rice 250ml at a time, stirring constantly until the liquid is absorbed. Repeat until all of the broth has been used.

  6. When the rice is cooked and creamy, remove it from the heat and add the grated parmesan cheese, salt, and pepper. Stir until the cheese is melted and fully incorporated.

  7. In a separate pan, heat the olive oil and butter over medium heat. Add the nameko and eryngii mushrooms and sauté until they are fully cooked. Season with salt and pepper.

  8. Serve the risotto hot, topped with the cooked mushrooms.