MZ - Mushrooms risotto

Name: MZ - Mushrooms risotto
Total time: 4500 s
Yield: 3 servings
Cuisine: American
Ingredients: 50 ml Olive oil; 1 Red onion; 50 grams Butter; 350 grams Arborio rice; 1 clove Garlic; 250 grams Mushrooms; 10 grams Parsley; 15 grams Dill; 5 leaves mint; 1 1/2 liter Chicken stock; 100 grams Parmesan; 1 as needed Salt & Pepper

Giovanni Mazzaglia @mz4466

London

Simple but tasty

Giovanni Mazzaglia @mz4466

London

Simple but tasty

Saved

Ingredients

1 hour 15 mins

3 servings

50 mlOlive oil
1Red onion
50 gramsButter
350 gramsArborio rice
1 cloveGarlic
250 gramsMushrooms
10 gramsParsley
15 gramsDill
5leaves mint
1 1/2 literChicken stock
100 gramsParmesan
1as needed Salt & Pepper

Saved

Steps

1 hour 15 mins

1

Warm the pan with the olive oil. Keep low flame. Meanwhile mix all the herbs and chop them tinly.
2

After 2/3 mins add tinly chopped onion to the oil. Keep cooking the onion to mae it on a gold colour.
3

Add the mushrooms, half of the butter and the garlic clove. Keep cooking for about 5 min until the mashrooms realise a bit of their water and the butter blend with the onion and mushrooms.
4

At this point add the rice. Straight after some of the stock to cover the rice.
5

Keep mingling the rice and avoid to stick on the pan.
6

Keep pouring stock when water evaporate until the rice is proper cooked. It will take about 45/60 mins to be ready.
7

When the rice is cooked as you prefer. Add the parmesan and the rest of the butter..
8

Mingle until create a creamy rice texture.
9

Plate the rice and sparkle the herbs on top.