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Risotto with mushrooms

En klassisk risotto går man aldrig galt i byen med – særligt ikke når den beriges med ristede svampe og masser af revet Grana Padano ost. Begge dele tilføjer en vidunderlig umamismag til risottoen, så den simple, italienske ret forvandles til ren forkælelse.

I opskriften bruges både hakkede svampe, der simrer med i risottoen, samt ristede svampe, der røres i lige inden servering. Det giver en mere kompleks smag og konsistens til svamperisottoen, uanset hvilke sorter af svampe du vælger at tilføje.

Risotto med svampe

Hovedret til 4 personer
Forberedelse 5 min /I alt 30 min

INGREDIENSER
1 l hønsebouillon (evt. 1-3 dl ekstra vand)
500 g blandede svampe, fx champignon, karl johan, kantareller, kejserhatte
1 løg
2 fed hvidløg
1 + 1 spsk. olivenolie
Salt og friskkværnet peber
350 g risottoris eller grødris
2 dl hvidvin
75 g Grana Padano
1 spsk. smør (kan undlades)
1 håndfuld timian
Kog 1 liter vand, og opløs bouillon heri, så du får 1 liter hønsebouillon.

Rens svampene uden for meget vand. Hak den ene halvdel groft. Skær den anden halvdel svampe i grove skiver.

Pil og hak løg og hvidløg. Svits løg, hvidløg og hakkede svampe sammen i olivenolie i en stor gryde. Krydr med salt og peber.

Skyl risene, og vend dem i gryden. Hæld hvidvin i gryden, og lad den fordampe. Hæld bouillon over, så risene akkurat er dækket, og lad væsken fordampe, imens du rører ofte. Tilsæt gradvist mere og mere bouillon, indtil risene er “al dente”. Smag gerne på dem løbende – de skal være netop møre men stadig have en smule bid.

Hvis du løber tør for bouillon, kan du tilsætte lidt kogt vand, indtil konsistensen er perfekt.

Imens risottoen koger, kan du steg de resterende svampene på en pande ved høj varme i lidt olivenolie. Kværn salt og peber over.

Rør friskrevet Grana Padano, smør og ristede svampe i risottoen. Gem gerne lidt svampe til at pynte på toppen. Smag til med salt og peber.

Servér toppet med de resterende ristede svampe, timian og masser af friskrevet ost.

risotto med svampe grana padano risotto  

Recipe for risotto with mushrooms

Risotto with mushrooms undoubtedly means coziness and quality time - whether the dish is served for everyday use or for a party. Risotto is easy and quick to prepare, and can easily be used as an everyday meal if you need a little extra pampering. But it is also a fantastic guest dish that always arouses cheers around the dining table, and is easy to put together even for many people. When you add mushrooms to risotto, you transform the classic Italian meal into genuine comfort food. Even though the meal does not contain meat, it is bursting with satisfying flavor. This is because the risotto gets its umami flavor from both mushrooms and Grana Padano cheese. Umami is the fifth basic flavor, the taste of uuuuumh, which takes a meal from tasting just okay to absolutely fantastic. 

TIP: Also try this basic risotto recipe


ingredienser til svamperisotto

 

Mushroom risotto with Grana Padano

A risotto needs cheese. Both stirred into the risotto for a creamy texture and delicious flavor. And grated over the top in generous amounts! This recipe for risotto with mushrooms uses Grana Padano, which fits perfectly with the Italian recipe. 

TIP: Also try the recipe at pumpkin gnocchi

 Grana Padano is an aged hard cheese that has been produced and enjoyed in Italy for almost 1000 years. The cheese is made from Italian milk, from the Pianura Padana area, which is aged for at least 9 months - sometimes up to 24 months. The longer aging time intensifies the flavor and makes the texture more "crumbly". This is exactly what the cheese is known for and what makes it taste so excellent. In addition, the long aging time also makes the cheese lactose-free. 30 g of Grana Padano contains all the nutrients of half a liter of milk, just without the lactose. 

TIP: Use leftover risotto to make delicious risotto dishes.


risotto med svampe og parmasan  

Mushrooms for risotto

For the mushroom risotto recipe, you can use whatever mushrooms you have on hand or want. The dish tastes great with everyday mushrooms, but it becomes truly unique if you use chanterelles. And even better if you have been mushroom hunting in the forest yourself! But it is highly recommended to use a mixture of different mushrooms. In the pictures, a mixture of chanterelles, porcini mushrooms and mushrooms has been used. 

TIP: Also try this carrot risotto or green risotto with spinach. 

 svamperisotto med ost og ristede svampe