Risotto ai funghi

Ingredients

Check you have the quantities below.

• 1 1/2 cups arborio rice
• 300 g, sliced mushrooms
• 5 cups, kept warm vegetable broth
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small, finely chopped onion
• 0 tbsp dry white wine
• 1/2 cup, grated Parmesan cheese
• 3/4 tsp salt
• 1/4 tsp black pepper

Let’s make it

1. Heat the oil and 1 tbsp butter in a pan. Cook the onion for 3 minutes, then add the mushrooms and salt. Cook until browned, about 6 minutes.
2. Stir in the rice and cook 1 minute until glossy.
3. Add the warm broth a ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding more. This takes about 18 minutes.
4. When the rice is tender but still a little firm in the center, stir in the remaining butter, Parmesan, and pepper. Rest 2 minutes before serving.