Mushroom risotto

In a pan, heat the olive oil and sauté the onion and garlic over high heat, then add the mushrooms until they get a good color and their liquids evaporate.

In the same pot, add the remaining olive oil and sauté the onion over medium heat until softened.

Add the rice and stir for 1 minute until glossy.

Deglaze with the wine, except for 1 tbsp kept aside, and let the alcohol evaporate.

Add the hot stock gradually, stirring gently, until the rice becomes al dente (about 20-22 minutes).

Remove from the heat and add the butter, Parmesan and the 1 tbsp wine we kept, stir gently and let it stand for 2 minutes. The small amount of wine at the end brings acidity and balances the richness from the butter and Parmesan, making the risotto cleaner and more elegant on the palate.

Adjust salt and pepper and serve immediately.

Mushroom risotto

Servings

Preperation

Cooking

Waiting

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Mushroom risotto

Servings

Preperation

Cooking

Waiting

See more recipes:

Baked feta with grapes and figs

Bruschetta with grated halloumi

Crispy mushroom and cheese bites

Arancini with yogurt dip and sun-dried tomatoes

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