Pilzrisotto ist eine köstliche und cremige Mahlzeit, die jeder Pilzliebhaber lieben wird. Das besondere an diesem Rezept ist die Verwendung von Shiitake-Pilzen, die dem Gericht eine einzigartige Note verleihen. Mit diesem Rezept können Sie ein leckeres Pilzrisotto zubereiten, das Ihre Familie und Freunde begeistern wird. Hier ist das tolle Rezept mit Shiitake-Pilzen.

Pilzrisotto kochen | Tolles Rezept mit Shiitake Pilzen

Translation:

Write 400 words based on “Helm a stimulus for after, to be back again for this very special episode, because today I’m making a risotto, but not just any risotto, a mushroom risotto. I am really fond of these small Japanese mushrooms because I find their taste better than champignons and a bit better than shiitake. However, if you cannot get Japanese mushrooms, you can make the recipe with these two kinds of mushrooms. I will tell you exactly what you need for this recipe and what to be aware of to ensure that your risotto has the right consistency once you have dried the mushrooms for a few days.

These mushrooms are available almost everywhere in Germany these days, at least in larger supermarkets. This is because they are widely used in Japanese cuisine. Nowadays, Japanese cuisine has undergone a fusion with Italian cuisine. I believe that in Italy you would never find Japanese mushrooms in your dish, but that is the beauty of cooking, you can make whatever you want.

So let us get started with the ingredients! I have here 300 grams of shiitake mushrooms, 100 grams of grated parmesan cheese, two shallots, some fresh thyme, two large pieces of butter, 300 grams of risotto rice, 1 liter of vegetable stock, and a bit of white wine, of which I will be using 200 millilitres. Firstly, I cut off the mushroom stems as they are usually quite dry and do not add any flavor to the dish. Then, I slice the mushrooms into strips. If you prefer, you can chop them into small pieces.

I heat a bit of butter in a pan and sauté two tablespoons of shallots over medium heat. Meanwhile, I finely chop the shallots. What is great about shallots is that they do not have such a strong onion flavor. You can also use red onions if you do not have shallots at home or want to cook immediately. Since risotto consists of several flavors, I prefer to use shallots as they bring a mild aroma to the dish.

Now, I’ll introduce a tip before moving on to the next step: always take a pan with a relatively high rim, in which there is a lot of liquid or a pot, as a proper cooking method, and always stir the risotto every 2-3 minutes to prevent sticking to the pan.

Once the butter has melted, I add the shallots and sauté them until lightly golden. After a few minutes, I add the mushrooms and fry them until they have taken on some golden color. The next step is adding the risotto rice, which is very important to use for the creamy texture, and sauté for about two minutes until it shines and becomes oily.

Then, I add the white wine and allow it to evaporate. I always turn down the heat when adding wine so that it won’t splash out of the pan. Once the wine has evaporated, I add some fresh thyme leaves, vegetable stock, and white wine, it should be a dry one, but not necessarily the most expensive one. You can, of course, choose your wine or skip it if you are not fond of it. The wine helps to bring out the flavor of the other ingredients used like the thyme, mushrooms, and cheese.

Now, here comes the part that requires quite a bit of patience: cooking the risotto for about 20 minutes, adding vegetable stock gradually, incorporating it well, and stirring continuously. This is what gives the risotto the creamy consistency.

When the risotto is almost cooked through, I put a generous amount of grated Parmesan cheese and add the mushrooms. I removed the pan from heat and let it sit for about five minutes for the flavors to steep. Before serving, I give it a quick stir and decorate it with some fresh thyme leaves.

In conclusion, cooking risotto requires some patience, but it’s worth it once you taste its delicious and creamy texture. You can make risotto with other ingredients like asparagus or seafood. However, this mushroom risotto is a comforting and tasty classic. So, try this recipe out and take your time with it to get the desired creamy texture, and most importantly, enjoy your meal.
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