Butter risotto with mushrooms
Last Updated on
ingredients
2 cups fresh mushrooms 1 pk onion 3 cloves garlic 2 cups rice 3 tbsp olive oil 5 dl broth a little salt a little ground black pepper 1 dl white wine 3 tbsp butter a little herbs (rosemary, oregano, thyme, parsley)
procedure
1.
Clean, wash and chop the mushrooms. Cut the onion into small cubes, the garlic into slices. Rinse the rice with lukewarm water and drain.
2.
Heat the oil in a deeper pan and fry the onion, garlic and mushrooms in it. After a while, add the rice, stir. Pour in a third of the hot broth and wait until the broth is completely absorbed. Stir gently, season with salt and pepper.
3.
Pour in the wine, turn down the heat and stir constantly. If necessary, baste with hot stock. When the rice is almost soft, start adding the butter a tablespoon at a time, stirring constantly until the mushroom risotto is soft.
4.
Sprinkle with herbs and serve with a fresh salad.
