- cc. 100 ml olive oil (an amount that makes the pesto creamy)
- 50 g parmesan
- salt, pepper
For the mushroom part-
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 onion
- 500 g mushrooms
- fress thyme
- nutmeg (freshly grated)
- 25 ml dry white wine
- salt, pepper
- 250 g dry white bread (without crust)
- 6 tbsp. olive oil
- 1 lemonís zest (grated)
Fry the onion and the garlic on the olive oil and the butter. Add the risotto rice and fry it for a minute stirring continuously. Add the white wine and stir until the rice absorbs the wine. Add gradually the hot vegetable stock to the rice- add only a ladleful at a time and then wait until the rice absorbs it, then add the next, and so on. Finally add the last ladle of vegetable stock, then mix the butter and the parmesan immediately in the risotto.
Blend together the ingredients of the wild garlic pesto with an immersion blender. (It doesnít need to be completely homogeneous; you can leave small pieces in the pesto.)
Fry the onion on the mixture of olive oil and butter (salt it). Add the mushrooms, salt, pepper and season them, then fry them. (First they will let off some liquid, then you can fry them.) Add the wine and wait until it completely evaporates while stirring continuously for a minute.
Crush the bread and fry it on the oil. Flavour the breadcrumbs with the lemonís zest.
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