Mushroom and Wild Mushroom Risotto

Name: Mushroom and Wild Mushroom Risotto
Ingredients: 1 cup rice (about 180 grams); 2.8 oz wild mushrooms (about 80 grams); 2.8 oz mushrooms (about 80 grams); 3.5 oz butter (about 50 grams); 1 onion; 2 cloves garlic; Pinch Himalayan salt; 3 tablespoons olive oil; 1.8 oz Grana Padano cheese (about 50 grams); 2 cups vegetable broth (about 500 ml); 1 cup white wine

natalia @cook_7847307

Easy, quick, and delicious 🙈

natalia @cook_7847307

Easy, quick, and delicious 🙈

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Ingredients

1 cuprice (about 180 grams)
2.8 ozwild mushrooms (about 80 grams)
2.8 ozmushrooms (about 80 grams)
3.5 ozbutter (about 50 grams)
1onion
2 clovesgarlic
PinchHimalayan salt
3 tablespoonsolive oil
1.8 ozGrana Padano cheese (about 50 grams)
2 cupsvegetable broth (about 500 ml)
1 cupwhite wine

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Steps

1

Wash and cut the mushrooms and wild mushrooms
2

Sauté with chopped garlic until the water evaporates
3

Set aside the mushrooms and wild mushrooms
4

Peel the onion and sauté with 1.8 oz of butter (about 25 grams)
5

Let them soften over low heat
6

After 15 minutes, add the rice and the cup of white wine, let it boil until the wine evaporates
7

Add the vegetable broth and cook over low heat until it evaporates
8

Add the mushrooms and wild mushrooms to the rice with the remaining 1.8 oz of butter (about 25 grams)
9

Add the 1.8 oz of Grana Padano cheese (about 50 grams)
10

Time to plate!