Ingredients
Scale to what I have
- 300 g white rice
- 28 g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 250 g mushrooms, sliced
- 3 cloves garlic, minced
- 120 ml white wine
- 950 ml vegetable broth
- 45 g parmesan, grated
- ½ tsp salt
- ¼ tsp ground black pepper
- 5.9 g parsley, chopped
Method
- Brown the mushrooms in the oil and set aside.
- Cook the onion in butter, add the garlic and rice and stir for a minute. Add the wine until absorbed.
- Add the hot broth a ladle at a time, stirring, until the rice is creamy, about 25 minutes.
- Fold in mushrooms, parmesan, salt, pepper and parsley.