250g arborio rice risotto special (we find in supermarkets)
300 g mushrooms of your choice (chanterelles
2 vegetable stock cubes
1 onion or 2 shallots
10 cl of white wine 3 tablespoons
15 cl cream
100 g freshly grated parmesan
a clove of garlic
a knob of butter
a tablespoon of olive oil
3 sprigs of parsley
salt and pepper
Preparation Mushroom Risotto
1 Prepare the mushrooms. Pass-els rapidemment under a trickle of water, dry them and expand them into large pieces. Melt a knob of butter and fry the garlic clove, minced 2 minutes. Add the mushrooms and let them cook for about 3 minutes, adding the washed and chopped parsley to finish. Add 3 tablespoons of white wine and cook for 2 minutes until reduced. Add the cream and stir. Add salt and pepper and set aside.
2 Boil a liter of water in which you will dilute bouillon cubes. In a frying pan, heat the olive oil to make it blondir chopped onion for 3 minutes. Add the rice and let it cook, stirring for 2 minutes until slightly transparent. Add 10 cl of white wine (1/2 glass).
3 Add 10 cl of white wine (1/2 cup) and once it is aborbé by rice, add a ladle of broth and mix. Once the broth is absorbed, add another ladle, and so on until all the broth (about 20 good minutes).
4 Add half the Parmesan and mushrooms, wait 2 minutes and stir briskly.
Serve hot with remaining Parmesan.