Рис

160 гр

Бульйон

500 мл

Warm the broth in a pot and keep it simmering on low heat.

Гриби

100 гр

In a separate pan, add a bit of butter and sauté sliced mushrooms until golden.

Рис

160 гр

Вершкове масло

25 гр

Add the rice to the pan and stir until it becomes translucent, then start adding warm broth gradually.

Пармезан

30 гр

Once the rice is cooked and creamy, stir in butter and parmesan until well combined.

Пармезан

30 гр

Plate the risotto and garnish with additional parmesan and fresh herbs.

Serve hot, topped with more parmesan and fresh herbs if desired. Risotto is best eaten fresh but can be stored in the fridge for up to 2 days.