Pilz-Risotto, Alexandra

gestern abend waren wir bei unseren lieben freunden alexandra und peter, wir hatten einen wunderschönen abend und unter anderem dieses extrem leckere pilzrisotto:

für 6:

400 g risotto reis (carnaroli oder arborio) | 2 knoblauchzehen, in fein scheiben geschnitten | 1 grosse zwiebel, fein gewürfelt | 2-3 stangen sellerie, in feine würfel geschnitten | 1 ordentlicher schuss weisswein | 30 g butter | etwa 750 ml gemüsebrühe | 2 zweige rosmarin | 1 handvoll frische petersilie, fein gehackt | 1 handvoll frischen thymian, die blätter abgezupfelt | 1-2 handvoll parmesan | olivenöl | 1-2 zitronen, saft | 300 g frische champignons, geschnitten | 1 handvoll getrocknete steinpilze, eingeweicht und gut ausgedrückt | etwa 200 ml einweichwasser von den steinpilzen| 1 handvoll vollkornbrotwürfel | 1-2 knoblauchzehen, angedrückt | 1 zweig rosmarin | salz und pfeffer |


etwas butter und etwas olivenöl in einem grossen (lieber breit als hoch) topf erhitzen und die zwiebel, den knoblauch und den sellerie darin anschwitzen. den reis dazugeben und unter rühren 2-4 minuten mitanschwitzen. das ganze mit einem ordentlichen schuss weisswein ablöschen und den wein verkochen lassen.
nun etwa 6-8 kellen der gemüsebrühe, sowie das einweichwasser der steinpilze dazugeben. das risotto soll von der flüssigkeit bedeckt sein, aber lieber nicht die komplette flüssigkeit auf einmal dazugeben. einen deckel auflegen und das risotto bei kleiner hitze in etwa 30 minuten gar ziehen lassen. nun einmal umrühren und prüfen, ob der reis gut ist. sollte dies nicht der fall sein noch etwas brühe angiessen und noch etwas warten.
während das risotto gar zieht, die pilze portionsweise in einer beschichteten pfanne in etwas olivenöl, mit ein, zwei, drei angedrückten knoblauchzehen anbraten und mit schön viel frischem thymian, frischer petersilie, salz, pfeffer und etwas zitronensaft abschmecken.
sobald der reis gar ist, den topf vom herd nehmen, etwas butter, ein-zwei spritzer limettensaft und den parmesan unterrühren und nochmal 2-3 minuten ruhen lassen. die brotwürfel mit einem schuss olivenöl, der angedrückten knoblauchzehe und dem rosmarinzweig in einer pfanne knusprig anrösten. die pilze unter das risotto rühren, das risotto anrichten und mit dem pangrattato bestreuen. ein sehr leckeres wohlfühlessen, hmmh! …

sf | 12.2.2011 | 54 Kommentare

  1. mmmh lecker!

    ad | 15.02.11
  2. am letzten wochenende gekocht und war wirklich lecker. bei der zutatenliste fehlt leider frische petersilie und thymian. da mussten wird die nachbarn fragen…

    tom | 23.02.11
  3. hi tom, sorry dafür, wird korrigiert, danke für den hinweis und die rückmeldung! lg, s.

    sp | 23.02.11
  4. HALLO! Nach dem rote Beete, Raddiccio nun das Pilz, alle super! Vielen Dank und bitte weiter so!

    miriam | 23.02.11
  5. Hallöchen! Das war wirklich ein super leckeres, cremiges Pilzrisotto und wurde von uns allen verschlungen! Ich bin vegan und habe die Butter durch planzliche Margarine und zum Schluss einen ordentlichen Schuss Sojasahne ersetzt! Suuuuuper lecker! Vielen Dank dafür!

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