Mushroom Risotto

  • 250 g of rice
  • 1 liter of chicken broth
  • 1 onion
  • 200 cc of white wine
  • 60 g of parmesan cheese
  • Ground nutmeg
  • Black pepper
  • Olive oil
  • Salt
  • 30 g of mushrooms

Leave the mushrooms to soak for 1 hour in warm water. Once hydrated, cut them into small portions.

In a pan, put the oil to heat and sauté the onion, previously cut, with the mushrooms. Once poached, add the rice and stir until it takes a crystalline color, low the heat and add the white wine and let it evaporate, cooking it with the broth for 15-20 minutes.

Finally, add a nut of butter (to taste), add the grated parmesan cheese, the ground nutmeg, the salt and the pepper.

  • Total Time
    40 minutes
Average: 3 (4 votes)

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