Mushroom Risotto

• 350 g mushrooms (1)
• 2 onions
• 2 Tbsp butter
• 250 g Arborio rice
• 750 ml vegetable broth
• 120 ml white wine (2)
• 50 g Parmesan
• 2 Tbsp italian herbs
• 1 tsp salt or to taste
• 1 Tbsp pepper or to taste
• 1 Tbsp olive oil for frying

1. Dice (or just rip apart) mushrooms and onions
2. Fry mushrooms in a pan for about 3-4min until most of the water has evaporated (3), remove from heat
3. Sautee onions in olive oil for 3-5min until transparent
4. Add rice and brown for about 5min
5. Add wine and let evaporate
6. Add broth and cook rice until it is soft, add more water if needed
7. Stir in mushrooms and parmesan, season with salt pepper and herbs

Notes

(1) any kind of mushroom works, usually porcini (Steinpilz) or champignon are good ones.
Both fresh and dried ones work, but dried ones need to be soaked in water at least an hour
(2) can be replaced by more broth
(3) Use no oil, either leave pan dry or ad very little water.
To make the water evaporate fastr, add a pinch of salt to the pan

Tags

vegetarian Italian rice risotto