creamy Risotto with Mushrooms

IMG_4590

2 people

ingredients:
1 cup of Risotto rice
1 Onion chopped
1 glove of Garlic, chopped
a big handfull mushrooms (I took about 6 big champignon, but take the ones you like)
1 cup white wine
1 cup Boillon (or water, then spice it to your taste)
Salt Pepper
1 cup grated Parmesan
4 thumb sized pieces of butter

Take a pot and heat up 2 of the 4 pieces of butter, add the onion, garlic and chopped mushrooms and cook them in the butter with 3 pinches of salt for about 7 minutes on a medium heat.
IMG_4593

Add the rice and stir it.
IMG_4594

Then add white wine and boillon. I like to stay close and stir it every no and then. Cook it until the rice is ready (takes about 15-25 minutes, depends on the rice). If the liquid has evaporated before the rice is ready, add a bit more water to it.
IMG_4597

When the rice is ready and al dente and moist, take the pot off the heat and add the 2 butter pieces, then the parmesan to it by gently mixing it under, don’t stir it. Spice it to your taste. Put the lid on the pot and let it rest for a minute or two.
The creamy Risotto is ready to serve now!

IMG_4609

Great with fresh salad or meat! Enjoy it!

Leave me a note:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s