Risotto al funghi with crispy parmesan breadcrumbs

Life hack = crispy breadcrumbs on risotto, pasta or any other dish for that matter. Just the kind of crispy you want with your creamy. 🤤

Risotto al funghi with crispy parmesan breadcrumbs

INGREDIENTS (2 large portions)
- 200g risotto rice
- 200g mushrooms (mixed or 1 kind)
- splash of white wine
- 200g frozen peas
- 150g parmesan cheese (freshly grated)
- 1l veggie or mushroom stock
- 1 onion
- 1 garlic clove
- 150g panko or other breadcrumbs (panneermeel)
- knob of butter
- olive oil, salt & pepper
- fresh parsley

1. Finely chop your onion & garlic. Fry in a large sauce pan for 2 mins. Add your mushrooms, season with salt & pepper and fry until the mushrooms get some colour after a few minutes. In the meantime get your stock ready and grate your parmesan.
2. Add the risotto rice and fry until they become a bit more translucent. Should be after 2-3 mins. Now add a splash of wine and stir. Now add your frozen peas.
3. Slowly start adding your stock. Add a bit, stir and wait until the rice had soaked it up. Keep stirring and adding the stock. Try some rice after 15mins if it’s soft start adding the half of the parmesan and butter, put the heat to low. You can always add more stock if it becomes to dry.
4. As the parmesan melts time to make the bread crumbs. In a frying pan add a splash of olive oil and the breadcrumbs with some salt & pepper. When it starts turning brown add a handfull of the parmesan you have left, stir the breadcrumbs make sure it doesn’t stick. Once it’s a dark brown colour put the crumbs in a bowl and set aside. Keep a close eye on it so it doesn’t burn.
5. Time to plate! Sprinkle the cheesy crumbs, remaining parmesan and parsley over the top and enjoy ✨