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Creamy Parmesan Mushroom Risotto
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Creamy Parmesan Mushroom Risotto

30 minServes 4Nutri-Score C€€
from @theboldappetite1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • arborio riceGrains300 g
  • mushrooms (sliced)Produce300 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • olive oilPantry30 ml
  • butter (divided)Dairy40 g
  • white wineBeverages120 ml
  • vegetable stock (kept hot)Pantry1 litre
  • parmesan (finely grated)Dairy80 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

391kcal

Carbs
63 g
Proteins
10 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • wooden spoon

step by step

Method

  1. Warm the stock

    • Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Deglaze with wine

    • Pour in the white wine and stir constantly until it has almost fully absorbed.
    Step 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.
    Step 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.
    Step 7
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