Рис

150 гр

Гриби

100 гр

Овочевий бульйон

500 гр

Цибуля

50 гр

In a large skillet, melt 20g of butter over medium heat. Add the chopped onion and garlic, stirring until softened about 2 minutes. Then, add the sliced mushrooms and cook for another 5 minutes until they are golden.

Вершкове масло

30 гр

Часник

5 гр

Stir in the rice, allowing it to toast slightly in the skillet for about 1-2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until absorbed.

Рис

150 гр

Continue adding broth and stirring for 18-20 minutes until the rice is creamy and al dente. Remove from heat and stir in the remaining butter and parmesan.

Serve hot, garnished with extra parmesan and fresh parsley. This risotto pairs beautifully with a light salad. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but it's best enjoyed fresh.