Risotto with portobello and mixed mushrooms

Name: risotto with portobello and mixed mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 portobello mushroom; 200 g mushroom melange tray; 1 toe garlic; 100 g unroasted walnuts or macademia; 1 onion; 4 el traditional olive oil; 200 g risotto rice bag of 500 g; 100 ml dry white wine; 350 ml garden herbal bouillon or vegetable stock, from tablet; 100 g extra mature cheese; 15 g fresh parsley bag of 30 g

Vegetarian, Italian risotto with mushrooms, onion, garlic, parsley and walnuts.

Ingredients

Directions

Wipe the mushrooms with kitchen paper and cut into pieces. Chop the walnuts and chop the onion.
Heat the oil in a frying pan and brown the mushrooms on high heat. Spoon them on a plate sprinkle generously with pepper and possibly salt.
Pour the rest of the oil in a pan and gently fry the onion for 3 minutes.
Squeeze out the garlic and fry the risotto rice, until all the grains are glassy. Add the wine and let evaporate.
Stir a dash of broth through the rice with a ladle. Add the next shoot only when the previous shoot has been absorbed by the rice.
Prepare all broth and let the risotto simmer gently until the rice grains are al dente (approx. 20 min.).
Cut the cheese into tiny cubes. Spoon the mushrooms and nuts through the risotto and continue to heat the risotto.
Season with pepper and salt. Put the parsley and cheese through and spread the risotto over deep plates.