Mushroom Risotto

Method

1. 1
   • button mushroom 400 g
   • vegetable stock 1 l
   • garlic 2
   • olive oil 3 tbsp

   Sear the mushrooms — Heat the olive oil and fry the mushrooms over high heat for 8 minutes until golden. Add the garlic for the last minute, then set aside and keep the stock warm.

   ⏱8 min
2. 2
   • arborio rice 320 g
   • onion 1
   • butter 60 g
   • white wine 1 dl

   Toast the rice — Melt half the butter and soften the onion for 5 minutes. Add the rice and toast 2 minutes, then pour in the wine and stir until absorbed.

   ⏱6 min
3. 3
   • arborio rice 320 g
   • button mushroom 400 g
   • vegetable stock 1 l

   Add stock and simmer — Add hot stock a ladle at a time, stirring and adding more only when absorbed, for 18 minutes. Stir the mushrooms back in halfway through, until the rice is creamy and al dente.

   ⏱18 min
4. 4
   • butter 60 g
   • Parmesan 80 g
   • fresh parsley to taste

   Finish with butter and parmesan — Off the heat, beat in the remaining butter and the Parmesan to mantecare. Season, fold in parsley and serve.