Mushroom risotto

35 min · Serves 2

A Kubbord recipe

Steps written by Kubbord

What goes in

• 200 grice
• 250 gmushrooms
• 1onion
• 1 Lstock
• 30 gbutter
• parmesan (optional)

How to cook it

1. Pour the stock into a small saucepan and bring it to a gentle simmer over medium heat, then reduce the heat to low to keep it warm.
2. Melt one third of the butter in a wide skillet or pan over medium-high heat, add the mushrooms, and fry for 5 to 7 minutes until deeply browned and any released liquid has evaporated, then transfer them to a plate.
3. Reduce the heat to medium, melt another third of the butter in the same pan, and cook the onion for 3 to 4 minutes until soft and translucent.
4. Add the rice to the pan and stir constantly for 1 minute until the grains become glossy and slightly translucent around the edges.
5. Ladle in enough hot stock to just cover the rice and stir frequently over medium heat until the liquid is absorbed, about 2 minutes.
6. Continue ladling in the hot stock one scoop at a time, stirring continuously as each addition is absorbed before adding more, until the rice is creamy and tender with a slight bite in the center, about 18 to 20 minutes.
7. Remove the pan from the heat, stir in the browned mushrooms, the remaining butter, and the optional parmesan until the butter is completely melted and the risotto is glossy, then serve immediately.

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