Mushroom and Parmesan Risotto

Ingredients

• 160 gArborio rice
• 250 gMushroom
• 1 pcsOnion
• 1 cloveGarlic
• 900 mlVegetable broth
• 100 mlWhite wine
• 20 gButter
• 1 tbspOlive oil
• 40 gParmesan
• 1 tspSalt
• 0.5 tspPepper

Instructions

1. 1

   Heat the stock

   • Heat the stock in a pot
   • Keep the stock hot over low heat
2. 2

   Sauté the mushrooms

   • Clean and slice the mushrooms
   • Heat oil in a pan
   • Sauté the mushrooms until well browned
   • Season with salt and pepper
   • Keep warm
3. 3

   Sweat the aromatics

   • Peel and finely dice the onion
   • Peel and finely chop the garlic
   • Melt butter in a pot
   • Sweat the onion until translucent
   • Briefly cook the garlic
4. 4

   Toast the rice

   • Add the rice
   • Stir and toast until translucent
5. 5

   Deglaze with wine

   • Pour in the wine
   • Stir and let it reduce
6. 6

   Cook the risotto

   • Add hot stock one ladle at a time
   • Stir continuously
   • Add more stock only when absorbed
   • Cook until al dente
7. 7

   Finish creamy

   • Finely grate the Parmesan
   • Fold in the mushrooms
   • Stir in the Parmesan
   • Season with salt and pepper
   • Let rest briefly