March:Risotto with Mushrooms
Now, there is already spring in the air: winter-vegetables make their last appearance, whilst leaving room for tasty spring-vegetables and herbs. Those are all suitable for preparing delicious spring dishes. Our Risotto with Mushrooms stands out with chives and aromatic gorgonzola cheese. Just give it a try!
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For the Risotto:
320 g Risotto-rice
800 ml vegetable stock
200 ml white wine
60 g Parmesan
60 g butter
1 clove garlic
1 bunch chives
200 g mushrooms
40 g Gorgonzola
Measure out rice and set aside. Measure out stock and heat up in a pot. Set aside. Measure out wine and oil; also set aside. Measure and grate parmesan. Set aside. Weigh out butter and set aside in a cool place. Peel, wash and finely chop the onions. Set aside. Peel garlic and mince finely. Set aside. Wash chives and pat dry. Cut into small pieces and set aside. Trim the mushrooms and clean thoroughly. Cut into slices and set aside. Measure gorgonzola, cut into cubes and set aside.
Set a saucepan on the cooking zone. Sprinkle the pot with oil. Heat up and add onion, garlic and mushrooms. Stir well. Sauté the vegetables about 3 minutes, then toss in the rice. Stir well and fry until the rice appears translucent.
Pour in the wine and stir. Bring to a boil for absorbing the wine. As soon as the wine has reduced, add 3/4 of the stock and stir. Bring to a boil again and cover the pot with a lid. Turn down to medium heat and cook the risotto about 11 minutes.
Taste the risotto. If the rice appears still to firm to your taste, continue cooking. Try the risotto frequently. If necessary, add remaining stock. As soon as the rice has cooked to a perfect texture, add gorgonzola, parmesan, butter and chives. Fold in and adjust seasoning with salt and pepper. Serve immediately. A juicy steak goes well with this risotto.
Good to know:
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