Summary

Ingredients

• 150 g risotto rice
• 400 ml vegetable stock
• 200 ml white wine
• 1 tablespoon olive oil
• 250 g mushrooms, brown
• 4 shallot (s)
• some salt and pepper, more colorful, coarsely ground
• some parsley
• 20 g parmesan cheese
• some butter

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Instructions

1. Finely dice the shallots and quarter the mushrooms.
2. Heat the olive oil in a saucepan and fry the risotto rice in it until it is translucent. Then add the shallots and fry them. Gradually add the white wine to the rice. Simmer again and again and stir well so that the rice does not stick to the bottom. When the wine is used up, do the same with the vegetable stock. Simmer for a total of about 20 minutes, stirring constantly. Then try whether the rice is done but still has a bite and the consistency is already nice and creamy. Otherwise, add a little more liquid. Season with salt and pepper and stir in the grated parmesan.
3. Fry the mushrooms in a separate pan in a little butter and then add to the risotto. Roughly chop the parsley and sprinkle on the risotto.