Usuba
Mushroom and Cheese Risotto
Creamy risotto with wild mushrooms and parmesan. The rice is cooked in chicken broth with constant stirring, absorbing the liquid and becoming tender and smooth. Served hot, generously sprinkled with grated cheese.
- Total
- 50 min
- Standard serving
- 397.3 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Heat oil in a skillet with a thick bottom. Add finely chopped onion and garlic, then mushrooms. Stir.
When the onion starts to brown, add the rice. Stir and reduce the heat.
- 2
Step 2
When the rice becomes translucent, start pouring in the hot broth in portions.
Stir constantly until each portion of liquid is absorbed by the rice. Continue until the rice is completely cooked.
Serve the risotto immediately, sprinkled with grated Parmesan.
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