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Recipe
Bavarian-style Mushroom Risotto
Bavarian Forest Mushroom Delight
4.8 out of 5
In the heart of Bavaria, where rich flavors and hearty dishes reign supreme, we have adapted the classic Italian risotto to create a Bavarian-style Mushroom Risotto. This comforting dish combines the creaminess of Arborio rice with earthy forest mushrooms, resulting in a delightful fusion of Italian and Bavarian cuisines.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Egg-free, Soy-free
Allergens
Dairy (butter, cheese)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
While the original Italian risotto typically uses ingredients like Parmesan cheese and white wine, our Bavarian-style Mushroom Risotto incorporates Bavarian forest mushrooms and Bavarian beer for a unique twist. The flavors are richer and deeper, reflecting the robustness of Bavarian cuisine. We alse have the original recipe for Risotto, so you can check it out.
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300g (10.5 oz) Arborio rice 300g (10.5 oz) Arborio rice
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1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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250g (9 oz) Bavarian forest mushrooms, sliced 250g (9 oz) Bavarian forest mushrooms, sliced
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100ml (1/2 cup) Bavarian beer 100ml (1/2 cup) Bavarian beer
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50g (1/4 cup) butter 50g (1/4 cup) butter
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50g (1/2 cup) grated Emmental cheese 50g (1/2 cup) grated Emmental cheese
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 400 kcal / 1674 KJ
- Fat: 12g (6g saturated)
- Carbohydrates: 60g (2g sugars)
- Protein: 10g
- Fiber: 3g
- Salt: 1g
Preparation
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1.In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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2.Add the Arborio rice to the saucepan and stir well, ensuring each grain is coated with butter.
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3.Pour in the Bavarian beer and cook until it evaporates, stirring constantly.
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4.Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle.
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5.In a separate pan, sauté the sliced Bavarian forest mushrooms until golden brown.
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6.Once the rice is cooked al dente, stir in the sautéed mushrooms and grated Emmental cheese. Season with salt and pepper to taste.
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7.Remove from heat and let the risotto rest for a few minutes before serving.
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8.Garnish with freshly chopped parsley and serve hot.
Treat your ingredients with care...
- Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
- Bavarian forest mushrooms — Clean the mushrooms gently with a damp cloth or brush to remove any dirt. Avoid washing them as they absorb water easily.
Tips & Tricks
- To enhance the Bavarian flavors, you can add a pinch of caraway seeds or a splash of Bavarian mustard to the risotto.
- For a creamier texture, stir in a tablespoon of sour cream or crème fraîche before serving.
- If you prefer a stronger beer flavor, use a dark Bavarian beer instead of a lighter one.
- Experiment with different types of Bavarian forest mushrooms, such as porcini or chanterelles, for a more diverse flavor profile.
- Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.
Serving advice
Serve the Bavarian-style Mushroom Risotto as a main course, accompanied by a fresh green salad and crusty Bavarian bread. It pairs well with a glass of Bavarian beer or a crisp white wine.
Presentation advice
For an elegant presentation, mold the risotto into a round shape using a ring mold or a small bowl. Garnish with a sprig of fresh parsley and a sprinkle of grated Emmental cheese.
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