Risotto with mushrooms and parmesan
4 servings
50 minutes
Mushroom and parmesan risotto is the essence of Italian cuisine, combining the delicate texture of rice, the rich aroma of mushrooms, and the zest of parmesan. This dish originates from northern Italy, where rice is a staple food. Prepared by gradually adding broth, risotto achieves a creamy consistency and reveals the rich flavor of each ingredient. Mushrooms add depth to the taste, while garlic and onion provide a light spiciness. The final touch is parmesan that melts, bringing all components together. This dish pairs perfectly with white wine and is ideal for both a cozy dinner and a festive lunch.
1
In a thick-bottomed pan, heat the oil, add finely chopped onion and garlic, mushrooms, and stir. Once the onion starts to fry, add the rice, stir, and reduce the heat.
- Vegetable oil: to taste
- Onion: 1 piece
- Garlic: 2 cloves
- Fresh mushrooms: 0 g
- Round rice: 2 glasss
2
When the rice becomes transparent, gradually add hot broth, stirring constantly until the liquid is absorbed. Serve immediately, sprinkled with grated cheese.
- Chicken broth: 1 l
- Parmesan cheese: to taste