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Creamy Parmesan Mushroom Risotto
30 minVoor 4Nutri-Score C€€
C
30 min
30 minCreamy Parmesan Mushroom Risotto
recept van
@theboldappetite
@theboldappetite
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
arborio riceGranen300 g
mushrooms (sliced)Groente en fruit300 g
onion (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken
olive oilVoorraadkast30 ml
butter (divided)Zuivel40 g
white wineDranken120 ml
vegetable stock (kept hot)Voorraadkast1 liter
parmesan (finely grated)Zuivel80 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
391kcal
- Koolhydraten
- 63 g
- Eiwitten
- 10 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Steelpan
Koekenpan
wooden spoon
stap voor stap
Bereiding
- Stap 1
Warm the stock
- Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat.
- Stap 2
Sauté the mushrooms
- Heat the olive oil in a frying pan over medium-high heat.
- Add the mushrooms and cook until golden and their moisture has evaporated.
- Season with salt and pepper, then set aside.
- Stap 3
Soften the aromatics
- In the same pan, melt half the butter and add the onion.
- Cook until soft and translucent, then stir in the garlic and cook until fragrant.
- Stap 4
Toast the rice
- Add the arborio rice and stir to coat in the fat.
- Toast until the grains are glossy and the edges look translucent.
- Stap 5
Deglaze with wine
- Pour in the white wine and stir constantly until it has almost fully absorbed.
- Stap 6
Add the stock gradually
- Add a ladle of hot stock and stir until absorbed.
- Keep adding stock a ladle at a time, stirring, until the rice is creamy and al dente.
- Stap 7
Finish and serve
- Return the mushrooms to the pan.
- Off the heat, stir in the remaining butter and the parmesan until creamy.
- Season to taste and serve immediately.