Ingredients:
300 g arborio rice
1 onion, finely chopped
2 cloves of garlic, minced
400 g fresh mushrooms, sliced
1 cup white wine
1 liter of chicken or vegetable broth
3 tbsp. olive oil
50 g grated parmesan
2 tbsp. butter
fresh parsley for decoration
salt and pepper to taste
Preparation:
In a large skillet, heat 2 tbsp olive oil over medium heat. Saute the onion and garlic until soft, about 5 minutes.
Add the rice and cook, stirring, for about 2 minutes, until the rice is translucent.
Pour in the white wine and cook until it is completely absorbed.
Gradually add the hot broth, one ladleful at a time, stirring constantly until the liquid is absorbed. Repeat until the rice is soft and creamy, about 18-20 minutes.
In another skillet, heat the remaining olive oil and saute the mushrooms until golden. Add the mushrooms to the risotto.
Stir in the butter and grated parmesan, salt and pepper to taste.
Serve the risotto hot, garnished with fresh parsley.
