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Romertopf Mushroom Risotto

Ingredients
  Arborio rice 12 Ounce
  Butter 4 Ounce
  Asparagus spears 3 Ounce
  Grated parmesan cheese 3 Ounce
  White wine 1 Cup (16 tbs)
  Onion 1
  Ham 3 Ounce, chopped
  Mushrooms/Other fungi like chanterelles / dried mixed fungi from italy 3 Ounce, chopped
  Stock 1 Pint
  Cream 1⁄2 Cup (8 tbs) (slightly warm)
  Tomatoes 2 , peeled, chopped
Directions

GETTING READY
1) Preheat the oven to 425F.

MAKING
2) In a saucepan, melt 2 tablespoons of oil. Saute the chopped mushrooms and rice for a few minutes or till they change color slightly.
3) Add in the asparagus, ham and tomatoes. Continue to saute for a few minutes.
4) Into a soaked romertopf, add in all the sauted ingredients.
5) Pour the stock and white wine over the rice mixture.
6) Season with salt and pepper on top.
7) Cover the vessel and cook for about 40 minutes.

SERVING
8) Serve the Mushroom Risotto hot, sprinkled with grated cheese, remaining butter and warmed cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Mushroom
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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