Risotto with red wine and mushrooms

Name: risotto with red wine and mushrooms
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 100 gram parma ham; 200 gram mushroom; 1 teaspoon rosemary needle; 1 teaspoon dried rosemary; 300 gram risotto rice; 200 milliliters Red wine; 600 milliliters meat broth from 1 tablet; 1 tablespoon butter

Ingredients

2 tablespoon olive oil
1 onion
100 gram parma ham
200 gram mushroom
1 teaspoon rosemary needle

1 teaspoon dried rosemary
300 gram risotto rice
200 milliliters Red wine
600 milliliters meat broth from 1 tablet
1 tablespoon butter

Directions

Heat the oil in a thick-bottomed pan and fry the onion on low setting for about 5 minutes.
Add the parma ham, mushrooms and rosemary and stir fry on high setting for another minute.
Stir in the rice and let lightly stir until all the grains shine. Extinguish with the wine and let it boil at high speed.
Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.
After about 20 minutes, all the broth is taken up and the rice is cooked. Turn off the heat source and stir in the butter.