Mushroom Risotto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 250 grams Arborio rice
- 1 onion
- 6 Tbsps olive oil
- 100 milliliters white wine
- 600 milliliters Vegetable broth (jarred)
- 40 grams butter
- 40 grams grated Parmesan
- 2 Tbsps chopped parsley
- 200 grams fresh Chestnut mushroom
- 1 tsp lemon juice
- salt
- peppers
Preparation steps
1.
Clean the mushrooms with a damp cloth and thickly slice, sprinkle with lemon juice. Peel and finely chop the onion. Heat the oil in a saucepan and saute the onion until translucent.
Add the rice and cook, stirring until glassy and well coated. Add the white wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough vegetable broth to cover the rice by an inch. Cook, stirring frequently for 10 minutes, add the mushrooms and cook, adding more broth as one amount has been absorbed.
2.
Cook until the rice is creamy but still has a slight bite, about 25 minutes, remove the pan from the heat and stir in the butter and cheese. Season with salt and pepper, sprinkle with parsley and serve.
