Mushroom Risotto
Directions
- 1Finely chop the onion.
- 2Finely chop the onion.
- 3Finely chop the onion.
- 4Heat some olive oil in a pan and sauté the chopped onion until soft.
- 5Heat some olive oil in a pan and sauté the chopped onion until soft.
- 6Heat some olive oil in a pan and sauté the chopped onion until soft.
- 7Add the rice to the pan and toast it for a few minutes.
- 8Add the rice to the pan and toast it for a few minutes.
- 9Add the rice to the pan and toast it for a few minutes.
- 10Add the chopped mushrooms to the pan and sauté with the rice.
- 11Add the chopped mushrooms to the pan and sauté with the rice.
- 12Add the chopped mushrooms to the pan and sauté with the rice.
- 13Pour in some white wine and let it evaporate while stirring.
- 14Pour in some white wine and let it evaporate while stirring.
- 15Pour in some white wine and let it evaporate while stirring.
- 16Add tomato and continue to stir.
- 17Add tomato and continue to stir.
- 18Add tomato and continue to stir.
- 19Gradually add the stock while stirring continuously until the rice is cooked al dente.
- 20Gradually add the stock while stirring continuously until the rice is cooked al dente.
- 21Gradually add the stock while stirring continuously until the rice is cooked al dente.
- 22Stir in the Parmigiano Reggiano cheese.
- 23Stir in the Parmigiano Reggiano cheese.
- 24Stir in the Parmigiano Reggiano cheese.
- 25Finish the dish with fresh basil.
- 26Finish the dish with fresh basil.
- 27Finish the dish with fresh basil.
Ingredients
- 1 onion
- 1 onion
- 1 onion
- 1 cup stock
- 1 cup stock
- 1 cup stock
- 1 tomato
- 1 tomato
- 1 tomato
- 4 mushrooms
- 4 mushrooms
- 4 mushrooms
- 1 cup wine
- 1 cup wine
- 1 cup wine
- 100 grams Parmigiano Reggiano
- 100 grams Parmigiano Reggiano
- 100 grams Parmigiano Reggiano
- 200 grams rice
- 200 grams rice
- 200 grams rice
- 1 handful basil
- 1 handful basil
- 1 handful basil
Equipment
knifecutting boardwooden spoontwo potsportable gas stove