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Mushroom Risotto
A slow, creamy risotto loaded with sautéed mushrooms and parmesan.
Ingredienser
- 320g arborio rice
- 400g mixed mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1.2L vegetable stock, hot
- 120ml white wine
- 60g butter
- 60g parmesan, grated
- Olive oil, salt, pepper
Gör så här
Sauté the mushrooms in olive oil over high heat until golden, season and set aside.
In the same pan, cook the onion and garlic in a little butter until soft.
Add the rice and stir for 2 minutes until the edges turn translucent.
Pour in the wine and let it absorb, then start adding the hot stock a ladle at a time, stirring often.
Keep adding stock and stirring for about 18-20 minutes until the rice is creamy and just tender.
Stir in the mushrooms, remaining butter and parmesan, then rest for 2 minutes before serving.
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