Italian Mushroom Risotto

Classic Italian mushroom risotto. It takes a bit of time to prepare, but it is easy on the ingredients and the result is definitely worth it.

4 ratings

Ingredients

Clean and finely chop the onion and put it in a larger pot together with a bit of oil and 25 g of butter. Fry for 5-10 minutes
Add 3 teaspoons of Italian herbs (or if you’re adding each herb separately, you can add one teaspoon of each)
After about 1 minute, add the rice and salt. Stir-fry for about 3 minutes and then add the wine
Stir constantly and when the rice absorbs all the wine, add 1 to 2 dl of water. Stir here and there again and when the rice soaks in the water (after about 3 minutes), add 1-2 dl of water again. Repeat this approximately every 3 minutes, each time the rice soaks in water, add more until the rice softens (after about half an hour)
In the meantime, clean the mushrooms and cut them into stripes (or whatever it is). Put them on oil in a separate pan and fry with a teaspoon of Italian herbs and salt for about 10 minutes until they are ready. The excess water that the mushrooms release can be added to the risotto
When the rice is soft, add the rest of the butter (25 g), 150 g of parmesan and mushrooms from the pan to the pot with the risotto and mix everything well
When serving, garnish with chives

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