Mushroom risotto

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

  1. Peel and thinly chop the onion and garlic cloves

  2. Heat 1 tablespoon of olive oil in a pan on medium heat

  3. Add the onion and the garlic cloves cook for 5 minutes or until soft

  4. Add the rice let it cook 2 more minutes

  5. Add the white wine let it evaporate

  6. 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

  7. Wash and chop the mushrooms

  8. Put 1 tablespoon olive oil on a frying pan on medium heat and cook the mushrooms for 10 minutes. Keep aside

  9. 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

  10. Serve in plates and top with the remaining grated Parmesan cheese

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