Ingredients:
- 250 g of rice for the risotto
- 250 g of mushrooms
- 1 l of broth (can be vegetable broth)
- 3 cloves of garlic
- 1 onion
- 3 tablespoons of butter
- Parsley
- Parmesan
- olive oil
- Salt
- Pepper
How to make a mushroom risotto?
Begin by preparing the mushrooms. Wash them, cut them into slices and fry them in hot olive oil. Peel the onion and garlic and chop them finely.
In a deep frying pan, for example MONOLIT with a ceramic coating, heat the olive oil and fry the onion and garlic on it until they are translucent. Then add the rice and mix it with the onion, garlic and olive oil.
Gradually add the broth to the rice. The rice should absorb all the liquid before adding the next batch. While cooking, you should stir the dish all the time (we recommend NATUR accessories that will make your work easier). Before the end, it is worth adding the mushrooms, season with pepper and salt to taste and keep it on low heat for a while.
After about 20 minutes, the rice will be ready and you can take it off the heat.
The next step is to add the remaining ingredients: butter and Parmesan cheese. You can decorate the mushroom risotto with parsley or green onions.
