A visit to Podkarpacie is pure pleasure, and one of them is mushroom picking! But it's so special because... there is a slogan: we make risotto with mushrooms! OK!

But where do the mushrooms come from? How from where?

Look around!

It turned out that in half an hour you can walk around the landlord's mansion (without leaving the fence!) and we have dinner!


Today Witek was the chef, who created with our mushrooms...... see for yourself... these are the SECRETS OF TASTE...

A recipe for risotto that Witek learned from the chef of the Chianti restaurant in Warsaw during a surprise party organized by his wife Żaneta for his 40th birthday:


1st stage - "white risotto"

1 big onion

3 tablespoons of oil

1 tablespoon of butter

2 cloves of garlic

500 g of rice for risotto

250 ml of dry white wine

1l of vegetable or meat broth


Fry the finely chopped onion and garlic and stew them over low heat in a large saucepan for about 10 minutes, so that the vegetables do not brown.

Then add dry rice and keep stirring so that it does not stick to the bottom, toast it over a stronger fire for about 5 minutes, then when it is hot, pour dry white wine into it with a vigorous movement.

We keep stirring until all the liquid has been absorbed by the rice.

We reduce the heat and pour the rice broth in small portions, stirring constantly. Pour the next portions when the previous one is absorbed by the rice. We pay attention not to cook it over too much heat, because the rice grains will be sticky on the outside and hard inside, nor too slowly, because then the rice will be mush. I know from experience that this part of cooking lasts about 15 minutes - then the grain starts to soften while remaining al dente. Make sure to dose the broth in portions, so that almost all of the broth is absorbed by the rice.


2nd stage - "themed" additions (mushrooms here)

20-30 medium-sized forest mushrooms

120 g butter

Salt and pepper

Fresh Thyme

2 cloves of garlic

1-2 handfuls of grated Parmesan

2 teaspoons of truffle paste

Heat 2 tablespoons of butter in a frying pan and fry the sliced ​​mushrooms for a while. Add finely chopped garlic, fresh thyme, salt and pepper. Stir and fry for another 2 minutes.

The mushrooms prepared in this way should be added to the prepared "white risotto" for about 5 minutes before the planned end of cooking.

When the risotto is ready (but still al dente), put it aside from the heat, add butter, grated Parmesan and truffle paste, which will add a brilliant aroma. Stir and set aside for a minute to let the risotto rest, and the butter with the rest of the broth and Parmesan cheese will create a wonderful, velvety texture.


Risotto requires patience, constant mixing, adding ingredients in the right order, keeping an eye on the temperature.... Oh, it's not easy - that's why Witek did it this time! For which we thank you very much.

THANK YOU GREAT, and whoever takes up the challenge and replicates the recipe, GOOD! Because it's worth it!

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