Discover the creamy seduction of my Italian mushroom risotto. A culinary delight of succulent mushrooms, melted parmesan and a good dash of white wine that transforms every meal into a festive experience. Ideal for simple Italian cuisine with finesse.
Mushroom risotto recipe
Stefie
2-4
10-15 minutes
25-30 minutes
mediterranean
Italian
Ingredients
- 250 g risotto rice (e.g. Arborio)
- 500 g fresh mushrooms, sliced
- 1 small onion, finely diced
- 2 cloves of garlic, finely chopped
- 500 ml vegetable stock
- 300 ml white wine
- 3 tbsp olive oil
- 100 g Parmesan cheese, freshly grated
- 50 g butter
- Salt and pepper to taste
Directions
Heat the olive oil in a large pan or deep pan over a medium heat.
Add the mushrooms, onion, garlic and rice and sauté for 2-3 minutes.
Alternately add a ladle of vegetable stock and a little white wine and stir until almost all of the rice has been absorbed.
Repeat this process until the rice is creamy and al dente (approx. 18-20 minutes).
Stir in the parmesan and butter until the risotto is nice and creamy.
Serve immediately, garnished with freshly grated Parmesan
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