Mushroom Risotto

Instructions

1. 1

   To make the mushroom risotto, first prepare the vegetable broth and keep it warm. Clean the porcini mushrooms: remove the earthy part of the stem, then remove any residue with absorbent paper or a brush. Detach the stem and chop it into cubes, then slice the cap.

2. 2

   Move on to the portobello mushrooms: scrape off the gills with a teaspoon, then clean the outer part with absorbent paper, and reduce them to 1 cm cubes.

3. 3

   Remove the tip of the stem of the champignon and chanterelle mushrooms, then remove any earthy residue. Slice the champignon into quarters and the chanterelles into or 3 parts lengthwise, depending on the size. Finally, chop the onion finely.

4. 4

   In a large pan, sauté a drizzle of olive oil with a clove of garlic cut in half, having removed the inner germ. Add the portobellos, chanterelles, champignon and porcini mushrooms.

5. 5

   Salt and cook over high heat for about 8 minutes, stirring occasionally. When they are nicely browned, remove the garlic and set aside. In the same pan, add another drizzle of olive oil and the chopped onion.

6. 6

   Sauté the onion gently until it becomes soft and translucent, then add the rice and toast it, stirring often. When the grains are warm to the touch, deglaze the rice with a ladle of hot broth. Cook the rice, adding a ladle of broth at a time, making sure that the liquid has been absorbed before adding more.

7. 7

   3 minutes before the end of cooking, add the mushrooms, then finish by adding a little more broth and season with pepper to taste.

8. 8

   Once ready, turn off the heat and stir in the cold butter in cubes and grated cheese. Mix well to combine and serve your mushroom risotto immediately!