Mushroom Risotto
Creamy risotto with mushrooms
Ingredients
- arborio rice260 g
- mushrooms350 g
- broth700 ml
- dry white wine150 ml
- onion1 pcs
- parmesan80 g
- butter40 g
- dry wine150 ml
Instructions
Slice the mushrooms and fry them until browned, reserving some for serving.
Keep the broth hot over low heat.
Finely chop the onion and saute in butter until translucent.
Add Arborio rice and toast for 1-2 minutes, then pour in white wine and let it evaporate.
Gradually add hot broth, stirring, until the rice is creamy and al dente.
Stir in the mushrooms, Parmesan, and butter, cover for 2 minutes, and serve.
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