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Mushroom Risotto

WORK

30

minutes

WATCH

0

minutes

READY IN

30

minutes

for 4 portions

12oz / 350g

short grain white rice (e.g. Arborio)

16oz / 450g

portobello mushrooms

2oz / 60g

onions

3.4oz / 100ml

white wine

44oz / 1300ml

broth

1.4oz / 40g

butter

0.5oz / 15g

grated parmesan

0.25tsp

salt

pinch

pepper

  1. Cut portobello mushrooms in half and slice. Dice onions.
  2. Put olive oil in a pot and fry onions in it for 1-2 minutes. Add rice and let it sit for about 1 minute.
  3. Add white wine while stirring (best with a wooden spoon) and reduce to medium heat.
  4. Measure broth, add a ladle at a time and continue stirring the rice until the liquid is absorbed. Repeat this process until the grains are tender but still firm to bite (you might need less broth than indicated and if you need more you can use water to finalize the cooking). It will typically take about 18 minutes.
  5. While you are adding liquid and stirring the rice, put olive oil in a pan and sauté the mushrooms in it for 3-4 minutes until they are tender. Add salt and pepper.
  6. Once the rice is done, add butter in pieces and parmesan and stir until both are fully immersed. Mix mushrooms into rice and serve immediately.

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