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Creamy mushroom risotto
I cook daily for my family and creamy mushroom risotto with parmesan is one of those dishes that never disappoints.
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Ingredients
number of servings
4
- 1 l broth
- 500 g Arborio rice
- 1 piece onion
- 3 cloves garlic
- 500 g mushroom
- 4 Tablespoon butter
- 250 ml White dry wine
- 150 g grated cheese
- 100 g parmesan
- salt and pepper
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Directions
60 min.
1. Step
Peel and finely chop the onion and garlic. Clean the mushrooms and cut them into smaller pieces. In a saucepan, fry the onion and garlic in the butter, add the mushrooms, season with salt and pepper. I fry everything together until the onions are glassy and the mushrooms are golden brown.
2. Step
I add the rice to the pan and roast it with the mushrooms and onions for about 5 minutes.
3. Step
Gradually add broth, about a cup at a time. I wait for the rice to absorb the broth before adding more. The whole process of adding broth and stirring takes about 20 minutes.
4. Step
When the rice has absorbed all the broth, I add the white wine, cheese and parmesan cheese. I stir the risotto for another minute and then remove it from the heat and let it sit for another 5 minutes.
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