Mushroom risotto

#Risottoaifunghi #mushroomrisotto #Italianrecipes #meatfreemondays #vegetarianmeals

Ingredients

• 1 tablespoon olive oil

• 2 garlic cloves

• 1/2 onion, chopped

• 225 g Cremini mushrooms, thinly sliced

• 1 branch parsley, chopped

• 1 cup Carnaroli rice

• 1/2 glass white wine or extra broth

• 750 ml vegetable broth

• 20 g butter (optional)

• 30 g freshly grated Parmesan cheese

Instructions

1. First of all prepare your broth by boiling 1 l of water with one cube of vegetable stock;

2. Add olive oil, garlic cloves, chopped onion and mushrooms to a pan over medium-high heat. Cook for about 3 to 5 minutes, then add in chopped parsley;

3. Stir in rice and cook until it starts to lightly brown, about 2 minutes. Remove garlic and add in wine (or the same quantity of broth) and cook until evaporated while stirring;

4. Add warmed broth one ladle at a time stirring until evaporated after each addition. This will take about 25/30 minutes;

5. When the rice is cooked turn the heat off, top it with Parmesan cheese and butter, put the lid back on and let sit for a couple of minutes until the cheese has melted. When ready to serve it, give your risotto a gentle stir so the butter and cheese get combined to the rest of the ingredients.
   

A little tip: make sure you don’t wait too long until you serve it. Risotto tastes good if eaten right on spot! A simple 10 minutes wait will make the rice swollen, overcooked and dry, which is why we usually prepare it when all guests are in the house already.