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.
1
Sauté onion and garlic in butter until golden brown, then add mushrooms.
- Onion: 1 piece
- Garlic: 1 clove
- Butter: 1 tablespoon
- Fresh button mushrooms: 200 g
2
Add rice to the mixture of mushrooms, garlic, and onion and sauté for 1 minute.
- Arborio rice: 100 g
3
Pour in the broth in parts, add salt and pepper, and cook until the rice is done.
- 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.
- Cream: 200 ml
- Wheat flour: 1 tablespoon
- Hard cheese: 50 g
5
Water or mix the risotto with sauce
