Risotto with Mushrooms Recipe Vegetarian

Ingredients

• 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.