Risotto with toasted mushrooms
1 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | small | Onion; finely chopped |
| 300 | Risotto rice; or quick-boili | |
| 15 | Butter | |
| 1½ | Dry white wine | |
| 8 | Chicken bouillon; (boiling) | |
| 1 | Grated parmesan cheese; (50 | |
| 10 | Butter ---mushroom mixture----- | |
| 375 | Fresh mushrooms; or mix of o | |
| 1 | tablespoon | Olive oil |
| 1 | Cl Garlic; finely chopped ---garnish----- | |
| Parsley sprigs |
Directions
Preparation Time: 0:25 Lightly brown rice and onions in butter. Add white wine and approximately ¼ of the chicken bullion. Let rice cook uncovered until excess liquid is gone. Continue this procedure till remaining bullion is used up. Stir often during this process.Total cooking time is 20-25 minutes. Add cheese and butter. Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic Spread mushrooms on top of risotto along with parsley sprigs.