Risotto with champignons
4 servings
40 minutes
Mushroom risotto is a classic Italian dish that combines the creaminess of butter with the rich aroma of mushrooms. This version originated in Northern Italy, where Arborio rice and white mushrooms are common on tables. Onions sautéed in butter reveal sweet notes, while white wine adds a hint of acidity to balance the flavor. Saffron adds elegance and gives the dish a golden hue. Chicken broth enriches the risotto with depth of flavor, making it cozy and warming. It is an ideal dish for both everyday dinners and special occasions due to its creamy texture and rich taste.
1
Finely chop the onion and sauté in butter until it starts to smell fried, add finely chopped mushrooms and sauté until they release water. Then add rice to the pot and sauté it with the onion and mushrooms for two minutes, stirring constantly.
- Onion: 1 head
- Butter: 100 g
- Button mushrooms: 300 g
- Arborio rice: 300 g
2
Pour rice and onion with chicken broth and wine. Cook uncovered, stirring constantly. When the broth and wine reduce by half, add a tiny pinch of saffron and salt. Stirring, cook until the rice is done. If the liquid evaporates too early, add water, wine, or broth.
- Chicken broth: 1 l
- Dry white wine: 200 ml
- Saffron: pinch
- Salt: to taste
