Гриби

200 гр

Вершкове масло

30 гр

Бульйон

800 мл

In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and cook until they are golden brown, about 5-7 minutes.

Гриби

200 гр

Рис

200 гр

Stir in the rice and cook for another 1-2 minutes. Then, gradually add the warm broth, one cup at a time, stirring often until the rice absorbs the liquid and becomes creamy.

Пармезан

30 гр

Once the rice is tender, remove the skillet from the heat and fold in the Parmesan cheese until melted and creamy.

Serve your risotto warm, garnished with extra Parmesan and a sprinkle of black pepper. Leftovers can be stored in the fridge for up to 2 days.