Risotto with Button Mushromms

Recipe (serves 4):

 

1 onion

1 tbs butter

1 tbs olive oil

350 g risotto rice (ie. arborio)

100 ml dry white wine

1 l hot (vegetable) stock

500 g button mushrooms

1 tbs butter

50 ml whipping cream

2 tbs grated parmesan cheese

salt

pepper

 

Make sure that the stock is simmering while preparing the risotto!

 

Peel onion and dice finely. Heat butter and olive oil in a wide saucepan, sauté onion dices until transluscent. Add rice and stir-fry until grains are shiny and start to crackle. Add wine and let boil down completely.

 

Add as much hot stock that rice is just covered. Let simmer until rice has absorbed liquid. Add stock anew and go on as specified above. After 17 to 20 minutes the risotto should be of a creamy consistency while grains should be still al dente.

 

In the meantime rubb dust off mushrooms, half or quarter them according to size. Melt butter in a frying pan and fry the mushrooms for some minutes. Add some chopped parsley if you want. Put aside.

 

Shortly before end of risotto's cooking time add mushrooms, cream and cheese and season to taste with salt and pepper. Serve with a twig of parsley.

 

 

Done