Wednesday, September 23, 2009

Risotto with mushrooms

  • 1-2 onions
  • 1dl. oil
  • 1dl. white wine
  • 150-200g. mushrooms
  • 300g. rice
  • 0,75-1l. bone stock
  • 100-150g. cheese
  • 1/2 bunch of parsley
  • salt and pepper
Peel onion and chop finely. Heat oil a little, add onion, cook until nearly tender, pour in wine, then cook together until it boils. Trim mushrooms, wash and slice finely, add to the onion and cook together for a short while.

Pick over rice, wash and drain well, add to the mushrooms, fry together for a while then pour in soup (or lukewarm water), add salt and pepper and stir slowly. Simmer until rice is tender.

When the risotto is cooked, stirr in grated cheese and chopped parsley. With fresh vegetables (tomatoes, paprikas, cucumbers) this dish can also be served as light supper.



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