Risotto ai Funghi
Servings:
4
Prep Time:
15 minutes
Cook Time:
25 minutes
Difficulty:
Medium
Ingredients
- 300 g Arborio rice
- 400 g Mushrooms (mixed)
- 1 medium Onion
- 2 cloves Garlic
- 150 ml White wine
- 1 liter Vegetable stock (hot)
- 50 g Butter
- 80 g Parmesan cheese
- 3 tbsp Olive oil
- 1 to taste Salt and pepper
Instructions
- Heat olive oil in a large pan and sauté diced mushrooms until golden. Remove and set aside.
- In the same pan, sauté minced onion and garlic until softened (2-3 minutes).
- Add Arborio rice and stir constantly for 1-2 minutes until slightly translucent at edges.
- Pour white wine and stir until absorbed.
- Add hot stock one ladle at a time, stirring frequently, waiting for each addition to absorb before adding more (18-20 minutes total).
- When rice is creamy and al dente, remove from heat.
- Stir in butter, Parmesan, and cooked mushrooms.
- Season with salt and pepper. Serve immediately.