Mushroom Risotto

by @ikrecipes

Creamy risotto made by adding hot stock a ladle at a time and stirring, with sautéed mushrooms.

Ingredients

  • 2 tbsp olive oil
  • 40 g butter
  • 1 onion
  • 300 g mushrooms
  • 1½ cups rice
  • 1.2 l vegetable stock
  • 60 g parmesan
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Keep the stock hot in a separate pot.
  2. Sauté the mushrooms in the olive oil until browned and set aside.
  3. Soften the finely chopped onion in half the butter, add the rice and stir for 2 minutes.
  4. Add the hot stock a ladle at a time, stirring until each is absorbed, for 18–20 minutes.
  5. Stir in the mushrooms, remaining butter and parmesan; season and serve right away.