Mushroom risotto
Arborio rice with mushrooms and Parmesan.
Active time30 min
Cooking25 min
Total45 minResting : 2 min
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Ingredients
- 250 g mushrooms
- 80 g onions
- 60 g grated Parmesan
- 1 l vegetable stock
- 20 ml olive oil
- 320 g arborio rice
- 100 ml dry white wine
Preparation
Clean and thinly slice the mushrooms. Peel and thinly slice the onion. Heat the stock in a saucepan.
250 g mushrooms80 g onions1 l vegetable stock- knife
- saucepan
Heat half the oil in a sauté pan. Sauté the onion for 3 minutes, add the rice and stir for 2 minutes, until the grains turn translucent. Pour in the wine and let it almost completely evaporate.
20 ml olive oil320 g arborio rice100 ml dry white wine- sauté pan
- spatula
Add the hot stock a ladleful at a time, stirring and waiting for each addition to be absorbed before adding the next. Allow 18 to 20 minutes, until the rice is tender but still slightly firm.
- sauté pan
- ladle
- spoon
As soon as you add the first ladleful of stock to the rice, brown the mushrooms for 8 minutes in a separate frying pan with the remaining oil.
- frying pan
- spatula
Stir the mushrooms into the risotto with the Parmesan. Leave to rest off the heat for 2 minutes.
60 g grated Parmesan- sauté pan
- spatula
Allergens
- Celery
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration