Mushroom risotto
Short-grain rice cooked slowly with mushrooms and parmesan.
Ingredients
- 250 g risotto rice
- 300 g mushrooms
- 1 small onion
- 750 ml hot stock
- 40 g butter
- 40 g parmesan
- A splash of white wine
Method
Brown the mushrooms in half the butter and set them aside. Soften the onion in the rest of the butter, add the rice, and stir until the grains look glossy. Add the wine and let it cook off.
Add the stock a ladle at a time, stirring, until the rice is tender with a little bite, about 18 minutes. Fold in the mushrooms and parmesan. Rest two minutes before serving.