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Main course
Creamy mushroom risotto with parmesan
A velvety risotto with butter-fried mushrooms, white wine and plenty of parmesan. Perfect as a luxurious weeknight dinner.
Time30 min
Servings4
DifficultyMedium
Rating4.9 (27)
Instructions
- 1
Sauté finely chopped onion in olive oil. Add the rice and stir for 1 minute.
- 2
Add the wine and let it reduce. Add warm stock one ladle at a time while stirring.
- 3
Fry the mushrooms separately in butter until golden. Season with salt and pepper.
- 4
Stir in the mushrooms and grated parmesan once the rice is creamy. Serve immediately.
Tips
- • Stir often – it releases the starch that makes risotto creamy.
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