Mushroom Risotto

320g Fragrance 43°N Jilin Japonica Rice
30ml Olive oil
100g Finely chopped onions
250ml White wine
2.5l Mushroom or chicken stock
100g Grated parmesan cheese
40g Shaved parmesan cheese
75g Butter
12pcs Green asparagus
4 Vine tomatoes
4 Whole cep mushrooms
40g Thyme sprigs
4 Freshly chopped garlic

  • Bring chicken or mushroom stock to a boil in pot, then reduce to a simmer.

  • Heat oil in a separate saucepan or pot. Add onions and sauté until fragrant. Add uncooked Japonica rice and lightly fry it.

  • Deglaze pan with white win and stir to reduce wine. Add hot stock, one ladle at a time to allow absorption before adding more. Add to preferred consistency, stirring constantly.

  • Once rice is al dente, remove from heat. Beat in the butter vigorously and stir in grated parmesan.

  • Blanch and grill asparagus, roast tomatoes, sauté and season cep mushrooms. Serve with risotto garnished with shaved parmesan cheese and thyme sprigs.

Mushroom Risotto