Ingredients

The following ingredients have 2 Servings
  • 1-2 Tablespoon Butter
  • 1 Onion
  • 2 Garlic
  • 1 1/2 cups mixed mushroom varieties (roughly cut , *see Notes)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 180 grams Arborio Rice
  • 1/2 cup White Wine
  • 3 cups Water mixed with concentrated Stock
  • 1 Teaspoon Rosemary
  • 1 Teaspoon Thyme
  • 1/4 cup Parmigiano Reggiano Cheese (grated)

Instruction

  • Add the Butter to a pan and melt. Throw in the cut onion and finely chopped garlic. Cook the ingredients soft.
  • Then add in the mushroom pieces and stir-fry for a minute, before seasoning the dish with salt and black pepper. Cook the mushrooms for 2-3 minutes on medium heat.
  • At this point, you can add the rice. Stir fry the rice for a minute on high heat so that the aroma is released.
  • Deglaze with White wine.
  • Next, pour in one ladle of the broth.
  • Season with thyme and rosemary. Mix well and keep on medium heat.
  • Continue to pour in one ladle at a time of broth. After each ladle of broth, mix the content and let it cook down, then add another ladle of broth. Continue the process until you have used up all the broth and the rice is cooked through.
  • Add and mix in the Parmigiano Reggiano Cheese.
  • Serve hot.