- 350g of various mushrooms (i.e. Portobello, chanterelles)
- 1 onion
- 1-2 cloves of garlic
- 1L of vegetable stock
- 2 dl of white wine
- 2 table spoons of olive oil
- 1 dl of parsley
- 100g of freshly grinded parmesan cheese
- Salt and pepper
How to do it:
Finely chop the onion and garlic, and slice the mushrooms
Heat up the olive oil in a pan and sauté the onions and garlic for about a minute
Add the risotto rice and cook them for about a minute. Add white wine to the rice and stir well while adding a pinch of salt.
Turn down the heat and pour vegetable stock bit by bit (1 dl at a time) while stirring. The rice must absorb all the vegetable stock or until the rice are tender or al dente. It takes about 20-30 minutes. The consistency must be creamy.
Remove the pan from the heat and add parmesan cheese and stir. Let the rice rest for a couple of minutes.
Roast the mushrooms in some oil for a couple of minutes and mix them with the risotto along with the chopped parsley and plenty of parmesan cheese