Creamy risotto with mushrooms

Method

1. 1

   Peel and squeeze the clove of garlic. Peel and mince onion.

2. 2

   Cut the lower part of the foot of the mushrooms. With the help of a wipe-all sheet OK Without Humidified Tube®, gently clean and rub the head and foot. Be careful not to pass them directly under water: mushrooms are true sponges. Then detail the mushrooms in pieces before you reserve them.

3. 3

   In a pan or large saucepan, sauté the rice in a little olive oil for 2 to 3 minutes until it is translucent. Deglaze with white wine and continue to stir. Let the liquid reduce.

4. 4

   Then pour a first layer of hot broth and continue to mix to prevent rice from hanging onto the pan. Once the liquid is absorbed, replenish a layer of broth. Repeat the operation until the rice is al dente.

5. 5

   In a skipper, cook in a mixture of butter and olive oil in parallel onion and garlic. Add mushrooms and cook for 5 minutes until melted.

6. 6

   Once the rice is creamy, add the grated Parmesan out of the heat. Mix well, salt and pepper. Then add the cooked mushrooms and serve well hot.

Reviews