Mushroom parmesan risotto
Arborio rice simmered in vegetable stock with mushrooms, onion, butter and parmesan. Creamy risotto : pearly grains, mushroom umami. About 35 minutes.
Dietary summary — contains lactose
- ContainsLactose
- Free fromGluten, Alcohol, Pork
- Not suitable forVegan
- Suitable forVegetarian
Ingredients
Preparation steps
Clean and slice the mushrooms. Slice the onion. Grate the parmesan. Heat the vegetable stock and keep it hot.
Heat a saucepan with a little oil and a knob of butter. Cook the mushrooms 5 minutes until golden. Set some aside for serving. Add the onion and cook 2 minutes.
Stir in the arborio rice and toast 1 to 2 minutes until translucent at the edges.
Add a ladle of hot stock. Stir until absorbed, then continue ladle by ladle for about 18 minutes until creamy and al dente.
Off the heat, stir in the remaining butter and the parmesan. Adjust salt and pepper.
Serve at once, topped with the reserved mushrooms.