Roasted Maitake on walnut risotto for ca. 5 persons



500g fresh Maitake

350g risotto rice

200g red onions

100g butter

100g grated parmesan

Ca 1 liter of vegetable stock

Ca 1/4 liter dry white wine

50g chopped walnuts

1 clove of garlic

Salt, pepper, fresh basil, olive oil

Roast in a deep pot the risotto rice with a little butter, walnuts and fine chopped onions until glassy and deglaze it with the white wine. Now slowly pour the chicken stock in and let it simmer, while continuously stirring. Shortly before the rice is al dente remove it from the pot and spread it on a plate or a backing tray to let it cool.

Crunch down the garlic cloves and mix it with a little olive oil. Use a kitchen basting brush to cover the flat fruiting body of the Maitake with the garlic oil mixture. Now roast the marinated mushrooms well on both sides. Add salt and pepper after roasting.

Now return the rice with a little vegetable stock into the pot and let it simmer on a low temperature. Cut butter into small squares and add it with parmesan accompanied by continuous stirring. Add salt and pepper to taste.

Serve your risotto in a deep plate and place the mushrooms on top of the risotto. Decorate with fine stripes fresh basil.


This recipe also works perfectly with most mushrooms, such as Shiitake, Tree Oyster, Umbrella Polypore, Lion´s Mane.