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Risotto Con Funghi

Grannys.kitchen's picture
Ingredients
  Butter 4 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Mushrooms 8 , sliced
  Oil 2 Tablespoon
  Rice 1 Cup (16 tbs)
  Chicken stock 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Parsley 1 Teaspoon, chopped
  Parmesan cheese 2 Ounce, grated
Directions

Heat 2 tablespoons of butter in a frying pan and cook the onion, garlic and mushrooms for 5 minutes.
Heat 2 tablespoons of butter and the oil in a pot and add the rice.
Cook and stir until the rice is golden—about 3 minutes.
Heat the stock to boiling and add one cup to the rice.
Keep stirring until all the liquid has been absorbed, then add onion, mushrooms and seasonings.
Keep stirring and adding stock until rice is fully cooked—about 15-20 minutes.
Remove from heat and stir in the parsley, cheese, and remaining butter.
Let stand for a few minutes, then serve.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Vegetable

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