M
Mushroom Risotto
Creamy risotto with pan-fried mushrooms and parmesan — the stirring pays off.
Ingredients
4 servings
300 g risotto rice
400 g mushrooms
100 ml white wine
Alternative: vegetable stock60 g parmesan
Alternative: nutritional yeast1 onion
1 tbsp butter
Alternative: olive oilPreparation
1
Slice the mushrooms, sear well and set aside.
2
Sweat the onion until translucent, briefly toast the rice.
3
Deglaze with white wine.
4
Gradually add stock while stirring.
5
Stir in the mushrooms, butter and parmesan.