Creamy mushroom risotto with parmesan

What does it include?

Ingredients

• 250 g arborio rice
• 200 g of varied mushrooms
• 1 onion
• 2 cloves of garlic
• 800 ml hot vegetable broth
• 50g butter
• 50 g grated parmesan cheese
• Oil, salt and pepper

How to prepare it step by step?

Preparation

1. Start by finely chopping the onion and garlic cloves. Clean and cut the mushrooms into slices or pieces as you prefer.
2. In a large frying pan, heat a little olive oil and add the chopped onion and garlic. Sauté over medium heat for about 5 minutes, until the onion is tender and transparent.
3. Add the mushrooms to the pan and sauté for 3-4 minutes, until they release their water and begin to brown. Stir occasionally so they cook evenly.
4. Add the arborio rice to the pan with the mushrooms. Cook for 2 minutes, mixing well so that the rice is infused with the flavors of the oil and mushrooms.
5. Begin adding the hot vegetable broth, one ladle at a time. Stir the rice constantly and allow it to absorb the liquid before adding the next ladle of broth. Repeat this process for about 18-20 minutes, until the rice is cooked but still al dente.
6. Remove the pan from the heat and add the butter and grated Parmesan cheese. Stir well until completely melted, achieving a creamy texture.
7. Adjust the flavor with salt and pepper to taste, mix again and serve immediately, decorating with more Parmesan cheese if you wish.