Wheat Risotto with 7 Types of Mushrooms

1. 1

   Pour boiling water over the dried mushrooms and let them soak for 30 minutes.

   30 min

2. 2

   Finely chop the onion and celery stalk.

   10 min

3. 3

   Melt 50g of butter in a pot, add the onion and celery, and sauté over low heat until softened.

   5 min

4. 4

   Add the soaked wheat berries and toast for 5 minutes.

   5 min

5. 5

   Add 100ml of white wine and stir until evaporated.

   3 min

6. 6

   Gradually add the broth from the dried mushrooms and the soaked mushrooms. Stir frequently and add more broth as it dries out.

   20 min

7. 7

   When the mixture thickens, season with salt, pepper, and a pinch of nutmeg.

   2 min

8. 8

   Add the remaining 100g of butter and 100g of grated Parmesan cheese and stir well.

   2 min

9. 9

   Heat the oil separately.

   5 min

10. 10

    Dredge pink and blue mushrooms in cornstarch and salt, along with a little crushed red pepper.

    5 min

11. 11

    Fry in hot oil until golden brown.

    5 min

12. 12

    Cut oyster mushrooms into rings.

    3 min

13. 13

    Fry in a pan with a little butter.

    5 min

14. 14

    Bake brown chestnuts in the oven with salt.

    20 min

    180°C

15. 15

    Garnish the finished risotto with fried mushrooms and chestnuts.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.