Mushroom risotto

MethodPréparationPreparaciónZubereitung

1. 1

   Slice the mushrooms and fry them in the olive oil over high heat for 5 minutes until browned. Set aside.

   • 5 min5 min5 min5 Min.
2. 2

   In the same pan, soften the chopped onion and garlic in half of the butter for 3 minutes. Add the rice and stir for 1 minute, then pour in the wine and let it bubble away.

   • 3 min3 min3 min3 Min.
   • 1 min1 min1 min1 Min.
3. 3

   Add the hot stock a ladle at a time, stirring often and waiting until each is absorbed, for about 18 minutes until the rice is creamy and just tender.

   • 18 min18 min18 min18 Min.
4. 4

   Stir in the mushrooms, the rest of the butter and the grated Parmesan, and season with salt.