An idea for an uncomplicated, one-pot dish – delicate arborio rice with sautéed mushrooms and a hint of garlic.
Ingredients
- Onion – 1 piece
- Vegetable broth – 1 liter
- Garlic clove – 0.5 piece
- Butter – 3 tablespoons
- Olive oil – 1 tablespoon
- Mushrooms – 250 g
- Black pepper – a pinch
- Arborio rice – 180 g
- Grana Padano cheese, grated – 20 g
- Salt – a pinch
- Parsley – 10 g
Preparation
Slice the cleaned mushrooms. Heat a tablespoon of olive oil in a pan, add the mushrooms, sauté until golden brown. Transfer to a bowl.
In a pot, heat olive oil, add diced onion and finely chopped garlic, sauté briefly, stirring.
Once translucent, add the rice and sauté for about a minute over low heat, stirring constantly. The oil should thoroughly coat the rice grains.
Gradually, one ladle at a time, pour the vegetable broth into the rice (you can use chicken or vegetable broth) – only add the next ladleful when the liquid has been absorbed by the rice. Continuously stir the risotto while adding more broth.
The rice should cook for about 20 minutes. Towards the end of cooking, add the mushrooms, simmer together briefly over low heat.
Remove the pot of risotto from the heat, add butter, finely grated cheese, chopped parsley, and mix thoroughly.
