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Wild Mushroom and Fennel Risotto Recipe

  • 4servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, C, D, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. A few splashes of olive oil

  2. A chunk of butter

  3. An onion , chopped

  4. 1 fennel bulb , chopped

  5. Some fennel seeds and roasted garlic powder

  6. A generous handful of fresh shiitakes, sliced

  7. 20min, reserve liquid and slice morels

  8. 1 cup white wine , (take a few sips off the top, then pour yourself a real glass)

  9. 1 1/2 cups arborio rice

  10. About 4 cups of stock , combination of reserved morel liquid, chicken stock and water

  11. Lots of freshly grated parmesan

Instructions Jump to Ingredients ↑

  1. Heat olive oil and butter in a large pan.

  2. Add onion, fennel, mushrooms, fennel seeds and garlic and stir occasionally until soft.

  3. Add rice and mix in well.

  4. When rice is fully coated, add wine and stir until wine is almost completely absorbed.

  5. Begin adding stock, about ½ cup at a time, allowing each previous ½ cup to absorb before adding the next one. At this point you will almost have to stir continuously.

  6. When your rice looks slightly creamy but is still a little aldente to the taste, add the parmesan and mix it in.

  7. Then eat it!

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