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Ingredients
4
servings
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Arborio rice for risotto
250 g
-
Mushroom
300 g
-
Vegetable broth
2 cubes
-
Onion
1
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White wine
10 cl
-
Fresh cream
15 cl
Parmesan
100 g
Garlic
1 clove
Butter
1 nut
Olive oil
1 tbsp
Parsley
3 sprigs
Salt
Pepper
Preparation
35 min
5 min
30 min
-
1
Preparation of Mushrooms
Prepare the mushrooms. Quickly rinse them under running water, pat them dry, and cut them into large pieces. Melt a knob of butter and sauté the minced garlic clove for 2 minutes. Add the mushrooms and cook for about 3 minutes, adding the washed and chopped parsley at the end. Add 3 tablespoons of white wine and cook for 2 minutes until it reduces. Add the cream and mix. Season with salt and pepper and set aside.
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2
Preparation of Risotto
Bring a liter of water to a boil and dissolve the vegetable broth cubes in it. In a skillet, heat the olive oil to sauté the minced onion for 3 minutes. Add the rice and cook, stirring for 2 minutes until it becomes slightly translucent.
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3
Add 10 cl of white wine (1/2 glass) and once it is absorbed by the rice, add a ladle of broth, then mix. Once the broth is well absorbed, add another ladle, and so on until the broth is used up (about 20 good minutes). -
4
Finalization of Risotto
Add half of the Parmesan and the mushrooms, wait 2 minutes then stir vigorously.
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Service
Serve very hot with the remaining Parmesan.
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