Dinner is served!

I never made risotto by myself and when I told my friends that I would make risotto for dinners this week, everybody had the same reaction “wow, can you make risotto? I heard that it’s really difficult to make!!” Well, I had never heard that before and the naive side of me thought “it can’t be that difficult!” The truth is, it is! Haha Or I’m just to unorganized for this, because during the whole process I wished that I had a third hand! But don’t let this scare you off, because it’s totally doable and so worth it :) Happy cooking!

Risotto with wild mushrooms


55 g of dried mushrooms

4 tablespoons olive oil

3-4 garlic cloves, finely chopped

55 g butter

1 red onion, finely chopped

350 g Arborio

1/2 cup dry white vermouth

1 1/4 liter of boiling vegetable stock

salt and pepper

115 g of freshly grated cheese

4 tablespoons chopped fresh thyme

© Jule Helmke

  1. soak the dried mushrooms in flirtatious water for 30 minutes. carefully lift it up and pat it dry. straining the soaking water through a sieve lined with paper towels and set aside.
  2. heat the 3 tablespoons of oil in a large skillet. add garlic and soaked mushrooms and cook for 2 minutes. stirring frequently. add up everything on a platter.
  3. heat the rest of the oil and half the butter in a saucepan. fry the onions soft on medium heat, stirring. lower the heat, add rice and fry it translucent, stirring. add the vermouth and cook, stirring for 1 minute until it’s almost absorbed.
  4. turning on the broth, a bucket at a time. stir constantly and add more broth as the rice absorbs it. turn up the heat to medium so that the liquid is bubbling. risotto boiling for 20 minutes or until all the liquid is absorbed and creamy.
  5. add half of the soaking water and stir into the mushrooms. salt and pepper, and dilute with more soaking water if necessary. pull the pan from the heat, stir in remaining butter, grated parmesan and chopped thyme. serve immediately.

© Jule Helmke


6 thoughts on “Dinner is served!

  1. I love making mushroom risotto. Because you can use dried mushrooms it’s one of my emergency standby dishes as I almost always have all the ingredients in to make it.

  2. It looks delicious! I never made risotto, I must build up the courage to try it out someday. Btw, I did your “Spinach pie with feta cheese” and… Mums filebaba!! ;-)

    • I thought about you when I posted this one because it’s vegetarian :)
      Isn’t it just delicious?? And it’s so easy to make, you don’t have to do crazy grocery shopping for it..

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s