Italian Mushroom Risotto

Rizotto prepared with Arborio rice, fresh mushrooms and other ingredients.

Ingredients:

400 g of fresh, sliced mushrooms 370 g Arborio rice 60 g of sour cream 25 g butter 125 ml dry white wine 1 pk chicken bouillon bones 1 pc larger onion 1 pc larger garlic clove 2 tbsp olive oil rough parsley ground black pepper water salt

Procedure:

1. Pour 750 ml of water into a pot and bring it to a boil
2. In a second pot, melt a tablespoon of butter, add a tablespoon of olive oil and fry finely chopped onion and grated garlic
4. Once the onions have browned, add the rice and let it fry for a minute, stirring constantly, then add the wine and let everything boil for 2 minutes to evaporate the alcohol
5. Repeat the process, scoop by scoop, until almost all the broth has been consumed and the rice is soft, stirring the rice all the time
7. Heat a tablespoon of olive oil in a pan, add the sliced mushrooms and let them simmer for 4-5 minutes until soft
8. Season the mushrooms with salt and pepper and then add them to the rice with the last ladle of stock, stir and let the risotto warm up for a few minutes
9. Add the sour cream and two thirds of the finely chopped parsley to the finished risotto
10. Garnish the risotto portions with the remaining chopped fresh parsley.

Note:

Rice Arborio: A round-grained, pearl-like rice that forms a creamy mass when cooked because it absorbs water very abundantly.