Risotto with mushrooms

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  • 4
  • Easy
  • 35 mins
  • 30 mins
  • Average budget

Ingredients

  • 8 oz round risotto rice
  • 2 1/2 cups of mushrooms
  • a bunch of parsley
  • 1 onion
  • 2 tablespoons olive oil
  • scant 1/2 cup cream
  • 1 tablespoon grated Parmesan cheese
  • One and a half times the volume of rice in broth

Preparation

Step 1

- In a saucepan heat the olive oil.
- Melt the onion with half the parsley. - Add mushrooms, cleaned and cut into pieces.
- Sauté a few minutes.
- Add rice and mix
- Sauté rice, onions and mushrooms.
- Add a ladleful of stock and stir constantly until absorbed and then re-add the broth and keep going until rice al dente.
- When the rice is cooked add the cream, Parmesan cheese and remaining parsley. - Serve immediately.

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