Risotto with Mushrooms Recipe Vegetarian


  • 3 dl arboriorice or avoriorice
  • 25 g of dried mallow sponge
  • 1 liter of water
  • 3 tablespoons mushroom fund or chanterelle fund
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 0.5 g of saffron
  • 50 g butter
  • 100 g of grated stored cheese
  • 1 dl grated parmesan + for serving

How to prepare

  • Put the dried mushroom in a bowl and pour over the water. Leave the mushroom to soak for 30 minutes. Strain off but save water. Cut the mushroom into small pieces.
  • Mix the soaking water with the foundation in a jug. Heat the oil in a saucepan and fry the onion softly without giving it any color. Add rice, mushrooms and saffron.
  • Pour in half of the mushroom broth and simmer without lid 25-30 minutes. Stir and dilute continuously over time with the broth.
    Add butter, cheese and parmesan. Stir and season with salt. Serve with extra parmesan.

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