Mushroom Risotto
Based on 0 ratings
"Amazing for cozy fall days! If you long for something warm and comforting, this risotto is amazing! I often use more fresh mushrooms to substitute the dried mushrooms. "
Difficulty
Easy 👌40
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
200 g
mixed mushrooms
20 g
mixed dried mushrooms
1 tbsp
lemon juice
1½ tbsp
olive oil
100 g
risotto rice
70 ml
white wine
375 ml
vegetable broth
50 g
Parmesan cheese
Step 1/4
- 200 g mixed mushrooms
- 1 tbsp lemon juice
- 20 g mixed dried mushrooms
Cut the fresh mushrooms into slices and brown them. Douse them with the lemon juice. If you use dried mushrooms, some them in hot water.
Step 2/4
- 100 g risotto rice
- 70 ml white wine
- 1½ tbsp olive oil
Fry the onions in the olive oil until glassy in the same pot as the mushrooms. Add the rice and douse all with the white wine.
Step 3/4
- 375 ml vegetable broth
Add the vegetable broth and let it simmer until the rice is cooked.
Step 4/4
- 50 g Parmesan cheese
Add the mushrooms to the rice. Great the Parmesan and stir it into the rice until creamy.
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