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Creamy Parmesan Mushroom Risotto
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Creamy Parmesan Mushroom Risotto

30 minPorcje: 4Nutri-Score C€€
od @theboldappetite1 importugotowano 0 razy
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Składniki

4 osoby
  • arborio riceProdukty zbożowe300 g
  • mushrooms (sliced)Warzywa i owoce300 g
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce2 kawałki
  • olive oilSpiżarnia30 ml
  • butter (divided)Nabiał40 g
  • white wineNapoje120 ml
  • vegetable stock (kept hot)Spiżarnia1 litr
  • parmesan (finely grated)Nabiał80 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

391kcal

Węglowodany
63 g
Białko
10 g
Tłuszcz
11 g
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Przybory

  • Rondel
  • Patelnia
  • wooden spoon

krok po kroku

Przygotowanie

  1. Warm the stock

    • Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Deglaze with wine

    • Pour in the white wine and stir constantly until it has almost fully absorbed.
    Krok 5

  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.
    Krok 6

  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.
    Krok 7
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