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INGREDIENTS
- 1 medium yellow onion (approx. 80 g)
- 200 g fresh champignons (or other mushrooms)
- 3 tablespoons canola oil
- 3 tablespoons butter
- 180 g white Arborio rice in dry state
- 1 teaspoon fresh thyme (or 1⁄2 teaspoon dried)
- 80 ml any white wine
- 600 ml vegetable broth (or quality bouillon dissolved in 600 ml water)
- 100 g Parmesan cheese
- Salt
- Pepper
INSTRUCTIONS
- 1Peel and finely chop the onion and slice the mushrooms into thin slices.
- 2Take a pan with a deeper bottom and heat the canola oil over medium heat. Then add the chopped onion to the pan, reduce the heat to low, and sauté the onion for 4–5 minutes.
- 3Add the sliced mushrooms and 1 tablespoon of butter to the pan, season with salt, and sauté for 4–5 minutes on low heat until the mushrooms soften and release their water.
- 4Increase the heat to high, add the rice to the pan, add 1 tablespoon of butter and thyme, and sauté for 1–2 minutes. Then pour in the wine and let it evaporate.
- 5Pour 100 ml of broth into the pan, reduce the heat to low to medium, and cook the rice until the broth is almost absorbed. Then add another 100–200 ml of broth and let it absorb again. Repeat this process until all the broth is used up (it will take a total of 20–25 minutes).
- 6Meanwhile, finely grate the Parmesan cheese.
- 7Once all the broth is used and the rice is cooked, remove the pan from the heat, stir in the remaining 1 tablespoon of butter and 80 g of Parmesan cheese, and season with salt and pepper as needed.
- 8Divide the finished risotto onto individual plates, sprinkle with the remaining Parmesan cheese, and serve immediately.
30 minut v kuchyni
Do you want to enjoy a delicious meal but weren't born to spend half a day at the stove? Then you're in the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.