Mushroom Risotto

Method

1. Heat the stock and keep it warm on low.

2. Fry the mushrooms in 1 tbsp oil until golden. Season and set aside.

3. Soften the onion in the remaining oil for 5 minutes. Add the garlic.

4. Stir in the rice for 1 minute, then add the wine and let it absorb.

5. Add stock a ladle at a time, stirring, until the rice is creamy and tender, about 18 minutes.

6. Stir in the mushrooms, butter and Parmesan. Season and serve.

• creamy
• italian
• comfort

Save this recipe in RecimoraThe recipe goes into your Recimora cookbook, and the ingredients become a shopping list in one tap.