Mushroom Risotto
50min
A creamy Italian risotto cooked slowly with mushrooms, white wine, and parmesan for rich, comforting flavor.
Servings
Adjust the number of servings as needed, have in mind that some recipies required adjustments when scaled to more or less servings.
4
4
Steps
Follow the instructions, this is going to be great!
1
Heat olive oil and 1 tbsp butter in a pan. Add onion and cook until translucent.
2
Add garlic and mushrooms; cook until softened.
3
Stir in arborio rice and toast 1–2 min.
4
Add white wine, stir until absorbed.
5
Begin adding stock, one ladle at a time, stirring often. Wait until absorbed before adding more. Continue until rice is creamy and tender (≈20 min).
6
Stir in remaining butter and parmesan. Adjust seasoning.
7
Garnish with parsley and serve hot.
Ingredients
Here is the the ingredient list, you have everything?
Name
Amount
Unit
Wine white vol. % 12
100.00
ml
Salt
1.00
tsp
Parsley
4.00
tbsp
Onion yellow
1.00
pcs
Olive oil
2.00
tbsp
Garlic Cloves
2.00
pcs
Chicken stock RTE
750.00
ml
Cheese hard parmesan 30% fat
50.00
g
Button mushroom
200.00
g
Butter 80% fat
2.00
tbsp
Black pepper ground
1.00
tsp
Arborio Rice
300.00
g
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