Mushroom risotto with fennel seed
Risotto is mostly a matter of patience. Twenty minutes at the stove while the rice slowly takes up the stock. Therapeutic stirring! The fennel seed adds a light aniseed note that lifts the earthy mushrooms. Use a mix of chestnut mushrooms with, for example, oyster mushrooms or porcini if you can find them.
- 2 tbsp olive oil
- 250 g mixed mushrooms
1 Wipe the mushrooms clean and chop roughly. Add them and fry over high heat until golden brown. This takes about 5 minutes.
- 1 small onion
- 2 garlic cloves
2 Finely chop the onion and garlic. Lower the heat and soften them for 3 to 4 minutes.
- 1 tsp fennel seeds
3 Crush the fennel seeds in a mortar. Add and fry for 30 seconds until fragrant.
- 300 g risotto rice (arborio or carnaroli)
4 Add the rice and stir for 1 minute until the grains are glossy and have soaked up the fat.
- 100 ml dry white wine
5 Pour in the wine and stir until it has evaporated.
- 1 litre hot vegetable stock
6 Add a ladle of hot stock. Stir until it is absorbed, then add the next ladle. Keep going for 18 to 20 minutes, until the rice is al dente and the risotto runs creamily off the spoon.
- 50 g Parmesan
- 30 g cold butter
- salt and pepper
- fresh parsley
7 Grate the Parmesan and chop the parsley. Take the pan off the heat. Stir in the butter and parsley, cover and leave to rest for 2 minutes. Season, sprinkle with Parmesan and serve straight away on warm plates.
Ingredients
Step 1
- 2 tbsp olive oil
- 250 g mixed mushrooms
Step 2
- 1 small onion
- 2 garlic cloves
Step 3
- 1 tsp fennel seeds
Step 4
- 300 g risotto rice (arborio or carnaroli)
Step 5
- 100 ml dry white wine
Step 6
- 1 litre hot vegetable stock
Step 7
- 50 g Parmesan
- 30 g cold butter
- salt and pepper
- fresh parsley
Method
- 1 Wipe the mushrooms clean and chop roughly. Add them and fry over high heat until golden brown. This takes about 5 minutes.
- 2 Finely chop the onion and garlic. Lower the heat and soften them for 3 to 4 minutes.
- 3 Crush the fennel seeds in a mortar. Add and fry for 30 seconds until fragrant.
- 4 Add the rice and stir for 1 minute until the grains are glossy and have soaked up the fat.
- 5 Pour in the wine and stir until it has evaporated.
- 6 Add a ladle of hot stock. Stir until it is absorbed, then add the next ladle. Keep going for 18 to 20 minutes, until the rice is al dente and the risotto runs creamily off the spoon.
- 7 Grate the Parmesan and chop the parsley. Take the pan off the heat. Stir in the butter and parsley, cover and leave to rest for 2 minutes. Season, sprinkle with Parmesan and serve straight away on warm plates.
