Food by
Tastemade

Easy Mushroom Risotto

tastemade
COOKING
Tastemade
QUICK FACTS
13 Ingredients
Delicious
INGREDIENTS
180 cc uncooked rice
1/2 bunch shimeji mushrooms
1/2 bunch maitake mushrooms
6 white button mushrooms
1/2 onion, minced
1 tablespoon olive oil
4 tablespoons parmesan cheese
Italian parsley, minced
450 milliliters water
100 milliliters white wine
10 grams anchovy sauce
1 teaspoon powdered consomme
2 pinches salt
INSTRUCTIONS
  1. Separate shimeji and maitake into smaller pieces and slice the mushrooms thinly.

  2. Put uncooked rice and olive oil into an oven-safe casserole dish and spread evenly. Mix in the minced onion, water, white wine, anchovy sauce, powdered consomme and 2 pinches salt. Top with shimeji, maitake and button mushrooms.

  3. Sprinkle with parmesan cheese. Bake for 25 minutes at 200 degrees C.

  4. Once it's done, take it out of the oven and give everything a quick mix. Serve with a drizzle of italian parsley if desired.