This recipe takes a bit of time to make, but you can freeze a part of it for later!
Prep : 5min
Cooking time : 40min
For 4 portions :
250g arborio rice *
300g chestnut mushrooms
1 handful of dried shitake mushroom * (optional but add loads of flavor)
1 garlic clove
100ml white wine
15cl crème fraiche (or vegan alternative)
100g of grated parmesan (or vegan alternative - nutritional yeast is great to sprinkle*)
Salt, pepper *
(*available for refills in the Filling Good shop)
Prepare the mushrooms : clean them, dry them and slice them. Put a tablespoon of olive oil or rapeseed oil in a frying pan on medium heat, and fry the sliced garlic clove during 2 minutes, then add the mushroom and fry for another 3 minutes. At the crème fraiche, 3 tbsp of white wine and cook another 2 minutes. Add the salt, pepper, and parsley, and set aside.
Boil 1 liter of water and add the vegetable stock, as well as the dried shitake mushrooms. In a sauce pan, add the olive oil (or rapeseed oil) and cook the slided onion for 3 minutes. Add the arborio rice and cook it until it gets slightly transparent (approx. 2 minutes)
Add 10cl of white wine, and once it has been absorbed by the wine, add a ladle full of vegetable stock, and stir well. Once the stock absorbed, add another ladle full of stock, and so on until all the stock has been absorbed (about 20-25 minutes).
Add the half of the grated parmesan and the cooked mushrooms, wait 2 minutes and stir well.
Serve hot with the rest of the parmesan to sprinkle on top – to taste!
Vegan alternative : vegan parmesan or you can also try sprinkling on top some nutritional yeast – a winner, especially for the umami taste lovers!