Risotto with Mixed Mushrooms
- 25 g Emborg Butter
- 100 g Emborg Italian Parmigiano Reggiano Shavings
- 400 g Risotto Rice
- 2 Small Onions
- 2 Cloves Garlic
- 2 tbsp Olive Oil
- 100 ml White Wine
- 1 L Beef Stock
- 250 g Mixed Mushrooms
Try this delicious Italian classic dish by following the steps:
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 small amount of 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.
Enjoy your risotto!