Бульйон

800 мл

Цибуля

50 гр

In a pan, melt butter over medium heat, add chopped onion and sauté until transparent. Then, add Arborio rice and mix well.

Гриби

100 гр

Begin adding warm broth, a ladle at a time, stirring frequently. Allow rice to absorb the liquid slowly.

Вершкове масло

30 гр

Пармезан

30 гр

After 15 minutes, stir in sliced mushrooms and continue cooking until the rice is creamy and al dente. Stir in Parmesan at the end.

Serve warm with a sprinkle of grated Parmesan cheese on top. This risotto is best enjoyed fresh, but leftovers can be kept in the fridge for up to a day. Reheat with a splash of broth or water.