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About the Recipe
This classic Italian risotto is a great next step for cooks wanting to learn how to build flavour and perfect timing.
Ingredients
1 cup arborio rice
200g mushrooms, sliced
1 small onion, finely chopped
2 tbsp butter
1 tbsp olive oil
3 cups vegetable or chicken broth
50g Parmesan
Salt & pepper
Preparation
Heat the broth in a pot and keep it warm.
In another pan, melt butter and oil, then sauté the onions until soft.
Add the mushrooms and cook until browned.
Stir in the rice and cook for 1 minute to lightly toast it.
Add one ladle of warm broth and stir until absorbed.
Continue adding broth one ladle at a time, stirring frequently.
When the rice is creamy and tender, mix in Parmesan and season.
Serve immediately.
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