Risotto w. mixed mushrooms
- 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.