Creamy Mushroom Risotto

• 300 g arborio rice
• 400 g mushrooms
• 1 onion
• 2 cloves garlic
• 1.2 l vegetable stock
• 1 tbsp olive oil
• 20 g butter
• 50 g parmesan
• 10 g fresh parsley
• sea salt, to taste
• black pepper, to taste

Method

0 of 5 steps done

1. 11. Keep the stock hot in a small pan over low heat.
2. 22. Fry the sliced mushrooms in the oil over high heat for 6 minutes until golden; season and set aside.
   Start 6 min timer
3. 33. In the same pan, soften the chopped onion in half the butter for 4 minutes, then add the garlic and rice and stir for 1 minute.
   Start 4 min timer
4. 44. Add the stock a ladle at a time, stirring, letting each one absorb before the next, for about 18 minutes.
   Start 18 min timer
5. 55. Stir in the mushrooms, the remaining butter and the parmesan, rest for 2 minutes, and scatter with parsley.
   Start 2 min timer