Гриби

200 гр

Вершкове масло

30 гр

Цибуля

100 гр

In a large pan, melt the butter over medium heat, then add the chopped onions. Cook until translucent before adding the mushrooms, sauté until soft.

Гриби

200 гр

Рис

250 гр

Stir in the rice, allowing it to toast for a couple of minutes. Gradually add warm chicken broth one ladle at a time, stirring until absorbed.

Вершкове масло

30 гр

Сир

50 гр

Once the rice is creamy and cooked, stir in the grated cheese, mixing thoroughly before serving.

Garnish with fresh herbs and shaved cheese before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but risotto is always best enjoyed fresh!