Difficulty: Easy<\/p>\n
Calories per 100g: +\/- 150<\/p>\n
Servings: 4<\/p>\n
Preparation Time: 5 minutes<\/p>\n
Cooking Time: 30 minutes<\/p>\n
Total Time: 35 minutes<\/p>\n
Experience the authentic flavors of a classic mushroom risotto with this simple recipe. It features your favorite mushrooms and creamy rice cooked in wine and cream, all seasoned with Parmesan cheese. Feel free to add chicken for an even heartier dish!<\/p>\n
For 4 servings:<\/p>\n
– 250g Arborio rice (special for risotto)
\n– 300g Mushrooms
\n– 2 Vegetable broth cubes
\n– 1 Onion
\n– 10cl White wine
\n– 15cl Fresh cream
\n– 100g Parmesan cheese
\n– 1 Garlic clove
\n– 1 knob of Butter
\n– 1 tbsp Olive oil
\n– 3 sprigs Parsley
\n– Salt
\n– Pepper<\/p>\n
Start by preparing the mushrooms. Briefly rinse them under water, pat them dry, and cut them into large pieces. Melt a knob of butter in a pan and saut\u00e9 the minced garlic clove for 2 minutes. Add the mushrooms and cook for about 3 minutes. Near the end, add the washed and chopped parsley. Pour in 3 tablespoons of white wine and let it cook for 2 minutes until it reduces. Stir in the fresh cream. Season with salt and pepper to taste and set aside.<\/p>\n
Bring a liter of water to a boil and dissolve the broth cubes in it. In a saut\u00e9 pan, heat the olive oil and saut\u00e9 the minced onion for 3 minutes until it turns translucent. Add the rice and stir for about 2 minutes until it becomes slightly transparent.<\/p>\n
Pour in 10 cl of white wine and allow it to be absorbed by the rice. Then, add a ladle of broth and stir. Continue adding broth one ladle at a time, allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes or until the broth is used up.<\/p>\n
Stir in half of the Parmesan cheese and the prepared mushrooms. Wait for 2 minutes and then mix vigorously.<\/p>\n
Serve the risotto hot, sprinkled with the remaining Parmesan cheese. Enjoy a creamy, comforting dish that’s perfect for any occasion.<\/p>\n\n\n