Mushroom risotto

Risotto is so quickly prepared, easy to do and yummy! My tip…use lots of your chosen main ingredient, and wine. Your risotto will look and taste great! Enjoy!
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  • 12 button mushrooms
  • 3 portobello mushrooms medium sized
  • 2 tbsp margarine
  • 1/2 onions
  • 1 garlic clove
  • 1 dl white wine
  • 1 1/2 dl risotto rice
  • 4 dl vegetable broth
  • 2 tbsp olive oil extra virgin
  1. Thickly slice the mushrooms and dice 2 of the portobellos, saving 1 to prepare for the garnish later. Fry them in the margarine over a high heat for 3-4 minutes, season with a little salt and pepper, then leave to rest in a bowl.
  2. Finely dice the onion and garlic. Heat the oil in a pot and gently fry the onion and garlic 7-8 minutes.
  3. Now stir in the rice and fry for 1 minute, then add the wine. Cook gently until the rice has absorbed nearly all the wine, then stir in 100 ml bouillon och simmer 3-4 minutes.
  4. Every 3-4 minutes stir in another 100 ml of bouillon. After 15 minutes check the doneness of the rice. Maybe it needs a little more cooking time or bouillon? The risotto should be sticky but loose in consistence.
  5. Stir in the fried mushrooms and any mushroom juice that remains. Taste the risotto and season if desired.
  6. Thickly slice the remaining Portobello. Fry the slices in a hot pan, using your best olive oil, and turn the slices only once, just when they are perfectly golden brown! Neatly garnish your risotto with these!
Recipe Notes

Mushroom risotto is best served with:

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