A creamy mushroom risotto made with onions, white wine, vegetable broth, and parmesan cheese, cooked to perfection.
Ingredients
- 1/2 whole onion
- 1 tablespoon olive oil
- 1 cup risotto rice
- 1 shot white wine
- 2 cups vegetable broth
- 1 whole garlic clove
- 1 whole bay leaf
- 1 bowl mushrooms
- 1 to taste salt
- 1 to taste pepper
- 1 piece butter
- 1 handful parmesan cheese
Directions
- 1Dice half an onion into small cubes and sauté until glossy in olive oil.
- 2Add 1 cup of risotto rice and let it become glossy.
- 3Add 1 shot of white wine, let the risotto absorb it, then briefly soak.
- 4Add 2 cups of vegetable broth.
- 5Add 1 clove of garlic and 1 bay leaf and cook together.
- 6Cut 1 bowl of mushrooms into small pieces and sauté (for about 5 minutes).
- 7Cover and let simmer for about 15-20 minutes on low to medium heat, stirring occasionally. Once the rice has little firmness and is beginning to stick to the bottom, add a little hot water.
- 8Repeat until the rice has reached the desired consistency. At the end, season with salt and pepper, mix in a piece of butter and a handful of parmesan.
Estimated Time
Preparation: 10 minutes
Cooking: 25 minutes