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Mushroom Risotto

35 min

4.8

CHF

1. Heat olive oil in a deep pan and sauté finely chopped onion until translucent 2. Add sliced mushrooms and cook until they release their moisture 3. Stir in the rice and cook for 1–2 minutes until lightly toasted 4. Add a ladle of hot vegetable stock and stir until absorbed 5. Continue adding stock, one ladle at a time, stirring continuously 6. Once the rice is creamy and tender, remove from heat 7. Stir in grated parmesan and adjust seasoning 8. Serve immediately while hot

Ingredients

150 g risotto rice; 100 g mushrooms; 1 onion; 1 tbsp olive oil; 30 g parmesan; 200 ml vegetable stock

Instructions

    1. Heat olive oil in a deep pan and sauté finely chopped onion until translucent
    2. Add sliced mushrooms and cook until they release their moisture
    3. Stir in the rice and cook for 1–2 minutes until lightly toasted
    4. Add a ladle of hot vegetable stock and stir until absorbed
    5. Continue adding stock, one ladle at a time, stirring continuously
    6. Once the rice is creamy and tender, remove from heat
    7. Stir in grated parmesan and adjust seasoning
    8. Serve immediately while hot
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