Creamy, slow-stirred arborio rice with earthy mushrooms and parmesan.
Ingredients
Servings: 3
- 300 g arborio rice
- 250 g mushrooms, sliced
- 1 onion, chopped
- 1 l vegetable stock
- 50 g parmesan
Method
- Fry the mushrooms until golden, set aside.
- Soften the onion, add the rice and toast briefly.
- Add hot stock a ladle at a time, stirring, until the rice is creamy.
- Stir in the mushrooms and parmesan.