Main course
Mushroom Risotto
A creamy risotto with golden mushrooms and Parmesan. It takes a little attention, and it’s worth every minute.
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 4 servings
Ingredients
- 300g (1½ cups) arborio rice
- 250g (9 oz) mushrooms
- 1 onion
- 1 stock cube (bouillon cube)
- 1L (4 cups) water
- 50g (½ cup) grated Parmesan
- 30g (2 tbsp) butter
- 100ml (⅓ cup + 1 tbsp) dry white wine (optional)
- Salt and pepper
Instructions
Heat the water with the stock cube and keep it at a simmer.
Slice the mushrooms and sauté for 5 minutes in half the butter until golden. Set aside.
In a saucepan, melt the chopped onion in the remaining butter, then add the rice and stir for 2 minutes until it turns glossy. Pour in the white wine and let it evaporate.
Add the broth one ladleful at a time, stirring often and waiting for each ladleful to be absorbed, for 18–20 minutes.
When the rice is creamy but still slightly firm, stir in the mushrooms and Parmesan off the heat. Cover for 2 minutes and serve.