Using our Amore Spice Mix and fresh chestnut mushrooms you can easily create a deliciously vibrant meal that will transport you straight away to an Italian emozione. And what would it all be without some Belissima musica? Dive into a fabulous experience and let your senses fly away…
200g chestnut mushrooms (thinly sliced)
1 shallot (finely chopped)
2 garlic cloves (pressed)
350g arborio rice
3 tbsp olive oil
1 litre of vegetable stock
100ml dry white wine (optional)
Amore Italian Spice Mix (to taste)
Freshly grated Parmesan Cheese
Balsamic glaze (optional)
Truffel mayonnaise (optional)
Fresh basil leaves (optional)
- Heat the olive oil in a large frying pan. Keep your heat low during the entire cooking time.
- Add the onion and garlic. Fry for 2-3 minutes, until softened and the aromas are released.
- Stir in the rice and make sure it is all coated in the oil and well mixed. Wait for about 2 minutes before you move on to the next step.
- If you are adding wine, this is the moment to do it: pour it in, stir well and wait until the liquid has been absorbed. If you are not adding wine skip this step.
- Add the sliced mushrooms, the desired amount of spice mix and stir everything really well.
- Add about 100ml of stock, stir well and wait until the liquid has been fully absorbed. Continue adding the stock in this manner, until you have used up all the liquid and the rice has achieved a tenderness to your liking: soft and creamy or al dente, with a slight hard bite.
Here are the exact things we used:
- Chestnut mushrooms: we got ours at Lindenhoff
- Shallot: we bought ours at Verswinkel G.J. van der Kooy
- Garlic: we bought ours at Verswinkel G.J. van der Kooy
- Olive oil: we used Finca Forata
- Arborio rice: we used organic arborio rice
- Vegetable stock: we made our own using Pit&Pit’s bouillonpoeder & yeast flakes
- White wine: we used Domein Steenberg Pinot Gris
- Amore Italian Spice Mix: you can find the recipe here
- Parmesan cheese: we got ours at Lindenhoff
- Balsamic glaze: we made our own reducing San Mauro Balsamico, if that is too much work for you can get a ready-made balsamico cream
- Truffel mayonnaise: we got the one from Lindenhoff
- Basil leaves: from own homegrown plant, here you can learn more about it
- Frying pan: WMF
- Food ring: for a beautifully arranged risotto, Oldenhof
- Plate: Serax, Terres de Rêves
- Placemat: Linum
- Table runner: made by Fabulously Dutch, alas sold out already…