Mushroom Risotto

Name: Mushroom Risotto
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 150 ml White wine; 40 g Butter croissant; 50 g Parmesan cheese, grated; 320 g Risotto rice (Arborio); 1 bunch Fresh parsley; 20 ml Olive oil; 1000 ml Vegetable stock; 0.5 tsp Black Pepper; 1 tsp Salt; 2 clove Garlic clove; 400 g Mushrooms; 1 pc Onion

55 min

4 porzioni

Medio

Indulge in a classic creamy mushroom risotto, a comforting Italian dish perfect for a cozy evening. Its rich flavors and smooth texture make it a delightful meal.

Passaggi

Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.

Add sliced mushrooms and minced garlic to the pan. Sauté until mushrooms are tender and lightly browned.

Add Arborio rice to the pan and stir for 1-2 minutes until the edges become translucent. Pour in the white wine and stir until it's completely absorbed.

Add a ladleful (approx. 200 ml) of hot vegetable broth to the rice. Stir constantly until the broth is almost completely absorbed.

Continue adding the remaining vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.

Remove from heat. Stir in butter and grated Parmesan cheese. Season with salt and black pepper to taste.

Garnish with fresh parsley before serving immediately.