A mix of mushroom varieties is used in this delicious easy one-pot mushroom risotto. Pick your favorite mushroom combination. You can use dehydrated or fresh mushrooms or mushrooms which you have collected in the woods (but make sure you know what you are doing!)
Add the Butter to a pan and melt. Throw in the cut onion and finely chopped garlic. Cook the ingredients soft.
Then add in the mushroom pieces and stir-fry for a minute, before seasoning the dish with salt and black pepper. Cook the mushrooms for 2-3 minutes on medium heat.
At this point, you can add the rice. Stir fry the rice for a minute on high heat so that the aroma is released.
Deglaze with White wine.
Next, pour in one ladle of the broth.
Season with thyme and rosemary. Mix well and keep on medium heat.
Continue to pour in one ladle at a time of broth. After each ladle of broth, mix the content and let it cook down, then add another ladle of broth. Continue the process until you have used up all the broth and the rice is cooked through.
Add and mix in the Parmigiano Reggiano Cheese.
Serve hot.
Video
Notes
For the mushrooms, I used a mixture of dried and fresh mushrooms. I used shiitake, oyster and button mushrooms in thsi recipe. Read up in the post which mushroom varieties you can pick.
Use only round short-grain Arborio rice or other risotto rice varieties to prepare this dish.
For the Broth use Veg broth if you want this dish to be vegetarian. I like to use chicken broth too.
I used dried rosemary and thyme on a dried stem. You can use fresh herbs too. The measurements in the recipe for the herbs are packed into the volume.