Mushroom risotto

I´ve always wanted to prepare a perfect risotto dish, and after a few attempts I finally made it! for this recipe you need:

• Risotto (I use organic because of the rice quality)
• Olive oil
• Onion or 2 garlic sticks
• Chicken stock
• Mushroom (but you can use a large number of fresh vegetables or plants)
• Parmesan
• Crème fraiche
• Butter
• Salt and Pepper
• Chives if you want...

First of all get the ingredients and tools ready. Mix 1/4 of an onion and olive oil in a sauce pan and add some heat to it. You do not want to color the onions, just make them softer and heat them up. For my dish, I used 2 fine chopped garlic sticks in stead of onion. This gives the risotto a little garlic taste and a beautiful appearance.

When the chopped onion is ready, add the risotto. Immediately add blended chicken stock so that it covers the risotto and mix. Cook at moderate heat (if you see that it begins to boil, turn the heat down). When the risotto is creamy, add some more stock and continue turning the risotto. To be more specific, I used more or less 50g of risotto and 160 ml of blended stock. But for this dish I used my eyes and food knowledge: there´s a little secret. After 10 minutes, if you pick out a risotto corn, you can see that it´s white in the middle and transparent on the outside. If you serve a risotto that is very white in the middle, it´s undercooked, and the opposite is doomed to be thrown away! The secret is then to always watch the core!

When you clearly see the white middle of the risotto, add 40-45g of parmesan (this is also a matter of taste... if you like distinct parmesan taste you can add another 5 g). Mix it together and add the mushrooms. The mushrooms will give the risotto a great and pure wild mushroom taste. While the corn still has a white core, take it of the heat, season it and blend in a teaspoon of crème fraiche and 2 small pieces of butter: serve at once!! Personally, i like to add a little bit of mushrooms on top to enhance the wild taste, but again it´s a personal preference.

If you have any questions about this recipe, do not hesitate to ask! I know it´s a bit difficult to prepare, but it´s very possible!!