Creamy Risotto with Autumn Mushrooms and Parmesan

Mushroom risotto is a comforting and creamy dish that's perfect for fall evenings. Here's how to make it!

Ingredients

• 300 g of arborio rice
• 200 g fresh mushrooms (button mushrooms, chanterelles)
• 1 onion
• 2 cloves of garlic
• 1 liter of vegetable broth
• 100 g grated parmesan
• 50 cl of dry white wine
• 2 tablespoons olive oil
• Salt and pepper to taste
• A few sprigs of parsley for garnish

Instructions

1. Prepare the broth : In a saucepan, heat the vegetable broth and keep warm.
2. Sauté Mushrooms : In a large skillet, heat olive oil. Add chopped onion and minced garlic, cook until translucent. Add mushrooms and cook until golden brown.
3. Add Rice : Add arborio rice to pan and stir for 2 minutes until pearly.
4. Deglaze : Pour in the white wine and simmer until almost completely absorbed.
5. Cooking the risotto : Add the hot broth, ladle by ladle, stirring constantly. Add more broth as it is absorbed. Continue until the rice is al dente (about 18-20 minutes).
6. Stir in Parmesan : Remove pan from heat, add grated Parmesan, salt and pepper to taste. Mix until creamy.
7. Serve : Arrange the risotto in soup plates, garnish with fresh parsley and enjoy hot.

Treat yourself to this comforting dish, ideal for sharing with family or friends.