Autumn risotto with Beemster Royaal Grand Cru

Main course for four people.

Ingredients

• 2 cloves of garlic (finely chopped)
• 1 large shallot (chopped)
• 300 gr risotto rice
• 50 ml dry white wine
• 1 liter of mushroom broth
• 50 grams Beemster Royaal Grand Cru (grated)
• 30 grams Beemster Royaal Grand Cru (in flakes)
• 300 gr mixed mushrooms torn into pieces (so no mushrooms!)
• 2 tbsp butter
• 1 tbsp oil

Kitchen Stuff

• Deep pan
• Separate pan for frying the mushrooms

Prepare

1. Put the broth on and make sure it is near a boil.
2. Heat a tablespoon of oil and a knob of butter in a deep pan. Fry the onion and garlic until translucent. Add the rice to the pan and fry for about 5 minutes.
3. Add the wine all at once. When it is absorbed by rice, add the broth ladle by ladle. Keep stirring the rice and wait to add until the broth is absorbed. Stir well and allow the rice to almost absorb the broth. The rice is done when it still has a little bit of bite.
4. In another pan, fry the mushrooms in a little butter until tender. Stir the grated Grand Cru, and a knob of butter into the cooked rice. When the cheese and butter have melted, remove the risotto from the heat. In another pan, sauté the mushrooms in a small amount of butter until tender.
5. Spoon the mixed mushrooms through the risotto, season with salt and pepper, sprinkle the Royaal Grand Cru flakes over the risotto. Serve immediately!

Making risotto in the spring, too? Then here is the recipe for spring risotto with green asparagus and Beemster Royaal Grand Cru.