Risotto Aux Champignons Et Parmesan Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling.

2. 2

   Sauté the Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

3. 3

   Cook the Mushrooms

   Add the chopped mushrooms to the skillet and sauté until they are tender and browned, about 5-7 minutes. Season with salt and black pepper.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir to coat the grains with the oil and mushroom mixture. Toast the rice for about 2 minutes, stirring continuously.

5. 5

   Add the Wine

   Pour in the dry white wine and cook until it is mostly absorbed by the rice, about 2-3 minutes.

6. 6

   Incorporate the Broth

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

7. 7

   Finish with Cheese and Herbs

   Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper as needed.

8. 8

   Serve

   Serve the risotto warm, garnished with additional Parmesan and parsley if desired.