Mushroom and Parmesan cheese risotto recipe
Ingredients to make Mushroom Risotto and Parmesan Cheese:
- FOR 4 PEOPLE:
- 600 grams of rice
- 2 medium onions
- 2 shallots
- 1 green pepper
- A handful of mushrooms:
- rebellion
- mushroom
- flatland
- frolic
- 150 gr of grated Parmesan cheese
- Butter
- oil
- and a little broth (chicken and vegetables)
How to make Mushroom and Parmesan Risotto:
- Put the onion, pepper and shallots in a saucepan over low heat together with a little butter and oil, cook for a few minutes.
- Add the rice and the filleted mushrooms and sauté for about 3 minutes.
- Add the broth (boiling) little by little as we stir and it will reduce.
- When the rice is ready (more or less in 12 or 13 minutes) remove it from the heat and add the rest of the butter and the grated Parmesan cheese, stirring with a wooden spoon.
- The rice should be creamy.
