Mushroom Risotto with Crispy Cheese

Directions

1. 1

   Step 1

   

   Take the frozen mushrooms out of the freezer. Peel the onion. Prepare a pot, a grater, and a deep frying pan. Line a baking sheet with parchment paper.

2. 2

   Step 2

   

   Preheat the oven to 180 °C. Finely grate the cheese. Spread 100 g on the baking sheet in a large circle.

3. 3

   Step 3

   

   Bake the blanks for 10–15 minutes at 180 °C. The cheese should melt and bake into a crispy crust. Let the circle cool and transfer to a plate.

4. 4

   Step 4

   

   Dice the onion into 3–4 mm cubes. Pour the broth into the pot and heat over medium. Reduce the heat to low and keep the liquid warm until needed.

5. 5

   Step 5

   

   Heat the frying pan over low heat and melt 30 g of butter. Sauté the mushrooms, stirring frequently, for 8–10 minutes until the moisture evaporates and a golden crust forms. Transfer to a plate.

6. 6

   Step 6

   

   Melt another 30 g of butter in the frying pan. Sauté the onion, stirring frequently, for 4–5 minutes until translucent. Increase the heat to medium, add the rice. Heat, stirring, for 3–4 minutes.

7. 7

   Step 7

   

   Pour the white wine into the rice. Simmer, stirring occasionally, for 4–5 minutes until the liquid has completely evaporated. Add 1–1.5 cups of broth to cover the grains.

8. 8

   Step 8

   

   Simmer the risotto, adding broth as it is absorbed by the rice, for about 15–20 minutes. The rice should become soft but retain a firm core, i.e., become al dente.

9. 9

   Step 9

   

   Cut 50 g of butter into cubes and add to the risotto. Add 80 g of grated cheese and mix thoroughly.

10. 10

    Step 10

    

    Divide the risotto among plates and top with the sautéed mushrooms. Break the cheese circle into chips and garnish each serving.