Mushroom risotto

Mushroom risotto. 4 cloves, minced, Diced, Chopped small If you want: 200g - cremini mushrooms 200g - portobello mushrooms 200g - white mushrooms.

Vicky & Ruth

15 + 40 min · 4

Ingredients

• 12 g 4 cloves, minced
• 150 g Diced
• 600 g Chopped small If you want: 200g - cremini mushrooms 200g - portobello mushrooms 200g - white mushrooms
• 277 g Arborio risotto rice, dry weight
• 20 g Olive oil
• 5 g Table salt
• 3 g Pepper
• 850 g Prepared vegetable stock
• 10 g As you like
• 5 g Fresh parsley

Preparation

1. Heat the olive oil in a large deep skillet. Add the onions and garlic and cook over medium-low heat for 3-5 minutes.
2. Add the mushrooms, salt, and pepper and mix well. Increase the heat to medium-high and cook for 10 minutes or until the mushrooms have released all their water and the water has cooked out, stirring frequently.
3. Keep the stock hot in a separate saucepan. Add the Arborio rice to the mushrooms, stir, then add about 120 ml of hot stock and bring to a gentle simmer. Stir frequently and add another small ladleful when most of the liquid has been absorbed.
4. Continue adding hot stock gradually until the rice is creamy and just tender, with a slight bite, usually about 18–22 minutes after the first stock addition. Check the packet and taste the rice. Use only as much of the measured stock as needed.
5. Serve immediately with grated Parmesan cheese and fresh chopped parsley.