Red wine risotto with mushrooms

Name: red wine risotto with mushrooms
Total time: 30 min
Yield: 2
Ingredients: 3 tablespoon olive oil; 1 shallot; 1 clove garlic; 180 gram risotto rice; 100 milliliters Italian red wine; 500 milliliters vegetable stock; 250 gram mixed mushroom; 30 gram butter; 100 gram Parmesan cheese

Ingredients

3 tablespoon olive oil
1 shallot
1 clove garlic
180 gram risotto rice
100 milliliters Italian red wine

500 milliliters vegetable stock
250 gram mixed mushroom
30 gram butter
100 gram Parmesan cheese

Directions

Heat 2 tablespoons oil and fruit the shallot and the garlic.
Add the rice and spoon until all the grains are covered with a layer of oil.
Add the wine. Add a scoop of stock as the rice has absorbed the wine and stir well.
In this way, keep adding bouillon and stirring until all the stock is empty and the rice is done.
In the meantime, heat 1 tablespoon of oil and fry the mushrooms until golden brown. Season with salt and pepper.
Stir the butter and a handful of cheese through the risotto. Add half of the mushrooms.
Put the risotto on plates and spread the rest of the mushrooms over it. Sprinkle with the remaining cheese.