Creamy risotto with mushrooms

Ingredients

For 4 servings

• •1 1 Okay without tube®
• •350 g 350 g fungus
• •200 g 200 g rice for risotto (arborio, carnaroli, etc.)
• •1 l 1 l vegetable broth
• •15 cl 15 cl dry white wine
• •80 g 80 g grated parmesan
• •1 gousse 1 clove of garlic
• •1 1 onions (small)
• •1 1 fillets of olive oil
• •1 1 butter nut
• •salt and pepper

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.