Ingredients
1-2 brown onions, diced finely 500 g mushrooms 6 C vegetable stock 2-3 Tbsp crushed garlic 1.5 C arborio rice 3 tsp white wine
Instructions
- Use a wide non-stick pan if possible
- Create vegetable stock by bringing water to boil; leave simmering
- Slice mushrooms up, fry until cooked, set aside
- In the same pan, fry up some oil + onion + crushed garlic on full heat, until the onion turns clear
- Add arborio rice, fry briefly
- Add wine, let it simmer briefly
- Turn pan heat down to ~half
- Slowly add simmering vegetable stock, half a cup at a time, stirring; let the rice simmer until the risotto has the texture and movement of "lava"
- Continue until almost all vegetable stock is added
- Finally, add mushrooms and remaining vegetable stock. Also add a bit more oil to improve the texture and taste
- Optionally add parmesan, salt or pepper
Categories: Recipes