Real risotto with mushroom

Ingredients for Real risotto with mushroom

Instructions for Real risotto with mushroom

To prepare the Real risotto with mushroom recipe, please follow these instructions:

First make all the ingredients and prepare.
The onions are chopped fine and the garlic even finer.
The mushrooms are cut in quarters.
Hønseboullionen is made ready.
The Parmasan tears.
White wine and rice are measured, so it is also clear.


Then you can start making the right. Take a thick pot and melt 30 g. Butter with the olive oil. Now turn the onions until they are ready. Then add rice and garlic which also turns for a couple of minutes until all the greasy is absorbed.
Then add the white wine and salt gradually while stirring.
Then the boulder is added gradually while stirring.
Add the mushroom and stir for a few minutes.
Now add tomato paste and stir around.

The court must be constantly stirred so that it does not burn. (It's good to be two the first time you try.)

Finally add the parmasan cheese and the cold butter and stir for a couple of minutes and the dish is now ready to serve. It may stop standing for a couple of minutes.

It takes about half an hour to make.

Can both eat alone with basil and grated parmasan on top, but also as an accompaniment to, for example, chicken fillet wrapped in parma ham and like with tomato salad.

tips:
It should preferably be quite creamy and the rice must be soft but there must be a bit of a dent - al dente :)