Italian mushroom risotto with paprika

ingrediencie

250 g fresh mushrooms 30 g butter 1 pinch ground nutmeg 4 pk whole allspice 4 pk whole black pepper 1 pk red pepper 3 cloves garlic 1 pk leek 2 tbsp oil 2 cups arborio rice 80 ml dry white wine 800 ml hot vegetable stock 100 g Parmesan 1 tbsp parsley to taste salt, veggie

step

1. Wash, clean and cut the mushrooms into smaller pieces. Fry them in a frying pan in hot butter, stirring occasionally. After about 10 minutes, add nutmeg, spices, finely chopped pepper and fry everything for another 10 minutes. 2. Cut the cleaned garlic and leeks into slices and fry them in hot oil in a saucepan. Add the washed rice, after 2 minutes pour in the wine and stir until completely evaporated. Then gradually add the hot stock and cook, stirring constantly, until the rice is completely tender. Finally, season with salt and vegetata. 3. Stir the mushroom-pepper mixture and Parmesan cheese into the cooked rice and serve the finished risotto sprinkled with parsley.