Mushroom risotto
Ingredients
- 250 g short-grain rice
- 250 g mushrooms
- 50 ml white wine
- 30 g parsley
- 0.5 l water
- 2 garlic cloves
- Mushroom stock cube
- Olive oil
- Knob of butter
Preparation video
Prepare the stock by dissolving stock cube in water and bringing to a boil. In a skillet, melt the butter, add sliced mushrooms and fry. In a larger pan, fry finely chopped garlic and parsley in olive oil. Add rice and stir. After a moment, add white wine and fried mushrooms, stir. Then, stirring occasionally, add a scoop of stock once in a while. Continue until the stock has run out and the rice is soft. When ready, serve with grated hard cheese, herbs and small boiled woolly milkcap mushrooms.
Preparation
Prepare the stock by dissolving stock cube in water and bringing to a boil. In a skillet, melt the butter, add sliced mushrooms and fry. In a larger pan, fry finely chopped garlic and parsley in olive oil. Add rice and stir. After a moment, add white wine and fried mushrooms, stir. Then, stirring occasionally, add a scoop of stock once in a while. Continue until the stock has run out and the rice is soft. When ready, serve with grated hard cheese, herbs and small boiled woolly milkcap mushrooms.
Mushroom risotto
Ingredients
- 250 g short-grain rice
- 250 g mushrooms
- 50 ml white wine
- 30 g parsley
- 0.5 l water
- 2 garlic cloves
- Mushroom stock cube
- Olive oil
- Knob of butter
Preparation
Prepare the stock by dissolving stock cube in water and bringing to a boil. In a skillet, melt the butter, add sliced mushrooms and fry. In a larger pan, fry finely chopped garlic and parsley in olive oil. Add rice and stir. After a moment, add white wine and fried mushrooms, stir. Then, stirring occasionally, add a scoop of stock once in a while. Continue until the stock has run out and the rice is soft. When ready, serve with grated hard cheese, herbs and small boiled woolly milkcap mushrooms.
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