Risotto with Mushrooms



2 tablespoons olive oil

1 tablespoon butter

1 onion finely chopped

250gr white mushrooms cut into slices

1 garlic cloves finely chopped

1 tablespoon Thyme

1/2 cup white wine

2 cups Caroline rice

4 cups vegetable broth

1/2 cup Parmesan cheese grated

Salt, pepper


Pour olive oil in a pan, add butter, onion and saute for 3-4 minutes until the onion becomes soft and transparent. Аdd mushrooms, garlic and continue to saute over high heat for 2 minutes. Then sprinkle with thyme.

As soon as the thyme begins to exude the aroma, add the rice and stir well to make it oily. Add  wine and wait  until the alcohol  evaporates. Then little by little add hot vegetable broth — as soon as the liquid is absorbed — pour a little else, until the rice becomes gruel. An the end, add the grated Parmesan cheese and serve immediately.

Bon Appetit!

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