Mushroom Risotto Recipe
Mushroom Risotto Recipe - classic, simple, delicious
Servings: 4 people
Ingredients
- 2 tbsp olive oil
- 2 shallots finely chopped
- 4 cloves garlic sliced or minced
- 100 g woodland mushrooms the big ones cut in half, so that they are more uniform
- 200 g chestnut mushrooms sliced
- 250 g risotto rice half of a pack normally
- 500 ml vegetable stock
- 150 ml white wine
- handful parsley chopped
Optional
- 25 g butter or vegan butter
- grana padano cheese or vegan cheese to garnish
Instructions
- Make the stock.Frey the onions for a few minutes in a large pan heating the olive oil first. When they are golden brown, add the mushrooms and fry them for another few minutes. Stir frequently.
- Add the rice as next step, stir it a few times before adding the wine and the parsley.
- Stir it occasionally, until the wine evaporates. Then add half of the stock and again: stir it occasionally until the stock evaporates. Add the other half of the stock and repeat.When the risotto is cooked, you could add the butter, just stir it in. It makes the risotto more velvety, but you can skip it if you are watching your calorie intake.Enjoy.
