Creamy Italian mushroom risotto slowly cooked with parmesan and white wine.
Prep 15 min
Cook 35 min
Serves 4
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300 g
Arborio rice
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300 g
Mushrooms
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1 litre
Vegetable stock
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150 ml
White wine
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80 g
Parmesan
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40 g
Butter
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1
Onion
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2 cloves
Garlic
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1
Heat the vegetable stock in a saucepan and keep it warm over low heat.
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2
In a separate pan, melt half the butter and cook the onion slowly until soft and translucent.
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3
Add garlic and sliced mushrooms and cook until the mushrooms release their moisture and begin to brown.
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4
Stir in the arborio rice and cook for 1–2 minutes so the grains become lightly toasted.
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5
Pour in the white wine and stir continuously until mostly absorbed.
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6
Add the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
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7
Continue until the rice is creamy and tender but still has a slight bite.
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8
Remove from the heat and stir in the remaining butter and grated parmesan.
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9
Allow the risotto to rest for 2 minutes before serving.