Risotto with champignons and cream sauce

3 servings

40 minutes

Mushroom risotto is an elegant Italian dish from the northern regions of the country. It combines a delicate creamy texture with the rich flavor of mushrooms, creating true harmony on the plate. Classic Arborio rice absorbs the aroma of garlic, onion, and mushrooms, turning into a velvety base, while the creamy sauce with cheese adds sophistication and richness. This dish is perfect for a cozy dinner or a formal reception; it can be served as a standalone dish or as a side to meat. Mushroom risotto exemplifies the impeccable balance of simplicity and sophistication that embodies the culinary soul of Italy.

Energy value per serving

• Calories: 380.6
• Proteins: 14.6g
• Fats: 19.2g
• Carbohydrates: 38.2g

Ingredients

• Arborio rice: 100 g
• Chicken broth: 350 ml
• Fresh champignons: 200 g
• Onion: 1 pc
• Garlic: 1 clove
• Butter: 1 tbsp
• Cream: 200 ml
• Wheat flour: 1 tbsp
• Salt: to taste
• Hard cheese: 50 g
• Spices: to taste

Cooking steps

1. Sauté onion and garlic in butter until golden brown, then add mushrooms.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 1 clove
   • Butter: 1 tablespoon
   • Fresh champignons: 200 g

2. Add rice to the mixture of mushrooms, garlic, and onion and sauté for 1 minute.

   Required ingredients:

   • Arborio rice: 100 g

3. Pour in the broth in parts, add salt and pepper, and cook until the rice is done.

   Required ingredients:

   • Chicken broth: 350 ml
   • Salt:  to taste
   • Spices:  to taste

4. In a separate pot, heat the cream, add cheese and flour, and whisk everything together.

   Required ingredients:

   • Cream: 200 ml
   • Wheat flour: 1 tablespoon
   • Hard cheese: 50 g

5. Water or mix the risotto with sauce