Mushroom Risotto

Creamy Arborio rice slowly cooked with mushrooms, white wine and parmesan.

35 min 3 servings Medium italian

Ingredients

• 250 g arborio rice
• 300 g mushrooms
• 1 pcs onion
• 2 cloves garlic
• 100 ml white wine
• 1000 ml vegetable broth
• 50 g parmesan
• 30 g butter

Steps

1. Warm the broth in a small pot and keep it hot.
2. Sauté the sliced mushrooms in butter until golden, then set aside.
3. Sauté the chopped onion and garlic until soft.
4. Add the rice and stir for 2 minutes until translucent.
5. Pour in the white wine and stir until absorbed.
6. Add the hot broth one ladle at a time, stirring until each is absorbed.
7. Cook for about 18 minutes until the rice is creamy and tender.
8. Stir in the mushrooms, parmesan and a knob of butter.
9. Rest for 2 minutes, then serve.