Risotto w. mixed mushrooms

Risotto w. mixed mushrooms

Serves 4 Serves 4
Ready in 30 min. Ready in 30 min.


  • 2400 g risotto rice
  • 2 small onions
  • 2 cloves garlic
  • 25 g Emborg Butter
  • 2 tbsp olive oil
  • 400 ml white wine
  • 1 L beef stock
  • 100 g Emborg Italian Parmigiano Reggiano shavings
  • 250 g mixed mushrooms


Finely chop the onions and garlic. Sauté the onions until they are transparent, add the rice and sauté for approximately 1 minute.

Pour in the white wine and mix, reduce the heat and pour in a little beef stock. Let the rice absorb the liquid and pour in more stock, repeat the process for approximately 15-20 minutes.

Clean the mushrooms and cut them into bite-size pieces.

Fry the cleaned mushrooms in a dry frying pan.

Remove the saucepan from the heat and stir the mushrooms and Parmesan into the risotto. Serve with bread and extra Parmesan.