Mushroom Risotto

Malzemeler

• 250 g Arborio rice
• 300 g Mixed mushrooms
• 800 ml Vegetable broth
• 100 ml White wine
• 1 small Onion
• 50 g Parmesan
• 2 tbsp Butter
• 2 cloves Garlic

Talimatlar

1. 1

   Sauté sliced mushrooms in butter until golden. Set aside.

2. 2

   In the same pot, sauté diced onion and garlic until soft.

3. 3

   Add rice and toast for 2 minutes. Pour in white wine and stir until absorbed.

4. 4

   Add warm broth one ladle at a time, stirring constantly, waiting for each addition to absorb.

5. 5

   After about 18 minutes, stir in mushrooms and parmesan.

6. 6

   Season to taste and serve immediately.