Risotto with mushrooms

Persons: 4
Preparation time: 30 min
Cook time: 20 min

320gr rice (Arborio)
400gr mushrooms
Olive oil
Half Onion
50gr Parmesan cheese (grated)
Stock (vegetables or meat)

  1. Cook in a deep pan oil and half onion cut in pieces for 1 min.
  2. Then, add the mushrooms, rice and salt and stir for 1 more min.
  3. Add the stock, a 1/2 cup at a time, stir and wait for most of the stock to be absorbed before adding the next 1/2 cup.
  4. Once the rice is cooked (approximately 20 min) add the Parmesan cheese. 
  5. Let it cook for 1 more minute. 
  6. Let stand the rice in the pan (without stir) for 2/3 mins.
Suggestions: you can use the stock left from the bollito.


Anonymous said...

Hi Martina. What about using garlic instead of onion? Thanks.

martina favero said...

Yes you can use garlic if you prefer or you can use both of them! And if you like, you can add parsley at the end!