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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is an authentic french recipe, translated from one of my cookbooks. This was the 1st risotto I ever made, and I found it was easy. I make it often for my husband the mushroom lover. Ingredients:
125 g butter |
1 onion, chopped |
375 g mushrooms, diced |
500 g risotto rice (eg. arborio) |
1 liter vegetable stock, approx. (can be made with granules) |
1/8 teaspoon saffron |
40 g parmesan cheese, grated |
parsley, chopped,to garnish |
Directions:
1. Sauté the onion in half of the butter until it is translucent.
2. Add the mushrooms and cook 2-3 minutes.
3. Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
4. Add a ladle of bouillon and cook until it is absorbed.
5. Add the safron.
6. Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
7. Add the remaining butter and parmesan, stir.
8. Serve topped with chopped parsley.
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