Classic italian dish always a success
For 2 persons
150g risotto rice
250g mushrooms
1 onion
2 garlic cloves
150 ml white wine
1 litre vegetable stock
15g butter
100g grated Parmesan cheese
pepper
2 tablespoons olive oil
Peel and thinly chop the onion and garlic cloves
Heat 1 tablespoon of olive oil in a pan on medium heat
Add the onion and the garlic cloves cook for 5 minutes or until soft
Add the rice let it cook 2 more minutes
Add the white wine let it evaporate
Add the vegetable stock water to cover the rice once it starts to evaporate turn down on low heat. Cook for 30 minutes or until the rice is cooked. Regularly mix and add the vegetable stock water
Wash and chop the mushrooms
Put 1 tablespoon olive oil on a frying pan on medium heat and cook the mushrooms for 10 minutes. Keep aside
When the rice is cooked add the butter, the mushrooms and 70g of grated parmesan. Mix and cook 2 minutes. Add salt and pepper to taste
Serve in plates and top with the remaining grated Parmesan cheese