Risotto with mushrooms and white wine

Name: risotto with mushrooms and white wine
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 50 g pine nuts; 1 large onion; 350 g mushrooms; 10 g fresh Italian herbs container of 20 g; 3 el unsalted butter; 300 g risotto rice; 3 dl dry white wine; 7 dl tap water; 1 herbal stock; 75 g Parmigiano Reggiano

Vegetarian risotto with cave mushrooms, pine nuts, Parmesan cheese and white wine.

Ingredients

Kitchen Stuff

paper towel

Directions

Heat a frying pan and toast the pine nuts in 2-3 min. Golden brown.
Chop the onion. Clean the mushrooms with kitchen paper and cut into slices. Cut the herbs fine (if necessary, remove the hard stalks).
Heat the butter in a pan. Let the onion gently fry for about 2 minutes.
Put the rice through and cook for about 3 minutes. Season with pepper.
Add half of the mushrooms, herbs, wine and water and bring to a boil. Crumble the bouillon tablet above it.
Let the rice cook uncovered for approx. 20 minutes until almost all the moisture is absorbed.
Meanwhile, heat the remaining butter in a pan and stir fry the rest of the mushrooms for about 1 min. On high heat.
Stir in the rest of the wine and let it evaporate on a high heat for about 4 minutes. Season with salt and pepper.
Put the wine mushrooms on the risotto. Sprinkle with the pine nuts.
Grate the Parmesan cheese. Serve the risotto with the cheese.