Risotto with Mixed Mushrooms

Risotto with Mixed Mushrooms

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


  • 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!