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Mushroom risotto

Rice stirred with stock, browned mushrooms and Parmesan.

4 servings47 ways to begin226 steps at the far end

Preparation level2 / 47

Everyday cooking

4 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHMushroom risottoAI generated

0 / 4 done

1–4

Added at this stage

Makes 4 item

320 g risotto rice500 g mushrooms1.3 l vegetable stock150 g onion60 g butter20 ml olive oil80 g parmesan100 ml red wine4 g salt

Using: kitchen and oven

1.
Keep stock at a gentle simmer in a separate pan. Slice mushrooms and fry in oil over high heat until browned; lift out and reserve.
2.
Finely chop onion and soften in half the butter for 8 minutes. Add rice and stir for 2 minutes, then add wine and let it reduce.
3.
Add hot stock a ladle at a time, stirring regularly and letting each addition absorb before adding more. After about 15 minutes, return the mushrooms.
4.
Continue until the rice is tender with a little bite, usually 18–22 minutes in total. Stir in remaining butter and grated Parmesan, season and loosen with stock before serving.

And finally, mushroom risotto.

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