This risotto is filled with mushrooms and offers many delicious flavors. Risotto is incredibly easy to make, but requires a little patience which is totally worth the time.
Fry chopped mushrooms and aromatic mushrooms with a good amount of oil. Sprinkle with a little salt and pepper and set aside.
2
Boil 1 liter of vegetable broth. Fry chopped shallots and garlic in a pan with a little oil until golden, approx. 2-3 min.
3
Add risotto rice. Mix this well with the vinegar. Then have for approx. 2-3 dl of the vegetable broth, and stir until the liquid evaporates. Repeat this a few rounds until you have used up all the liquid and you are left with a fairly thick batter. Taste until the risotto is al dente.
4
Add the cooked mushrooms and stir well. Then add coconut milk, butter and chopped coriander. Season with salt and pepper.
Sprinkle some coriander and pine nuts on top and serve.
