Гриби

100 гр

Вершкове масло

30 гр

Цибуля

50 гр

In a pan, melt half the butter over medium heat. Add chopped onion and sauté until translucent. Stir in the mushrooms and cook until they release their juices.

Рис

150 гр

Бульйон

300 мл

Add the rice to the pan, stirring to coat it in the butter. Pour in some broth, allowing the rice to absorb it slowly. Stir frequently, adding more broth as needed until creamy and al dente.

Вершкове масло

30 гр

Пармезан

30 гр

Once the rice is cooked, stir in the remaining butter and Parmesan until melted and combined. Season with salt and pepper to taste.

Serve the risotto topped with extra Parmesan and freshly ground black pepper. Pair it with a simple green salad and store any leftovers in an airtight container for up to 2 days.