Recipe : Mushroom and parmesan risotto

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The risotto recipe from the north of Italy is actually a reduction of broth and rice with vegetables or other ingredients.

If you wish, you can add butter or cheese at the end of your risotto cooking time. It can be p served as a starter or as a main course.

Metric US

Start by washing the mushrooms. Thoroughly wipe and then cut into large pieces. In a saucepan, sauté a knob of butter in which you add your finely chopped garlic clove. Leave to cook for two minutes.
Then add the prepared mushrooms and brown with butter and garlic for 3 minutes. Stir in washed and cut parsley and stir.
Next, add three tablespoons of white wine and leave to simmer until the sauce is reduced. You can next add the fresh cream. Stir everything until your sauce has a nice consistency. Season as desired.
Add 1l of water in a saucepan and leave to boil. Add the bouillons cubes.
In another cooking pot, pour in some olive oil. Heat and add chopped onions and chopped shallots. Leave to brown for 3 minutes.
Add the rice and leave to simmer for 2 minutes. The rice will start to become slightly transparent. You can hence pour 10cl of white wine.
Leave to simmer again until the wine is well absorbed by the rice. It is advisable to add some ladles of the previously prepared broth and let the rice absorb it completely. This process will take about 20 minutes.
Stir in grated parmesan cheese and mushrooms. Wait until the cheese melts a little before mixing.
Once your risotto is ready, serve hot with Parmesan cheese.