Risotto ai Funghi

Istruzioni

1. 1

   Heat the vegetable broth in a pot and keep it warm.

2. 2

   Clean and slice the mushrooms.

3. 3

   Finely chop the onion and garlic.

4. 4

   In a large pan, heat the olive oil over medium heat.

5. 5

   Add the chopped onion and garlic to the pan and sauté until they become translucent.

6. 6

   Add the sliced mushrooms to the pan and cook until they release their moisture and become tender.

7. 7

   Add the Arborio rice to the pan and stir to coat the rice with the oil and vegetables.

8. 8

   Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle of broth.

9. 9

   Continue this process until the rice is cooked al dente and has a creamy consistency. This should take about 18-20 minutes.

10. 10

    Once the rice is cooked, remove the pan from the heat and stir in the grated Parmesan cheese.

11. 11

    Season with salt and black pepper to taste.

12. 12

    Garnish with chopped parsley and serve immediately.