John Myers
Ingredients for 5 servings:
- 500 g mushrooms, mixed, fresh
- 500 g risotto rice
- 250 g onion(s), red
- 2 liters of chicken broth, clear
- 125 g Parmesan, grated
- 6 tbsp olive oil
- 100 ml cream
- 40 ml lemon juice
- 50 g chives
- 50 g parsley
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes
Peel and dice the onions. Clean the mushrooms and cut into pieces or slices. Wash and finely chop the parsley and chives. Heat the olive oil in a saucepan and sauté the onions. Add the rice and sauté until translucent. Add the sliced mushrooms and stir, then deglaze with a little chicken stock and lemon juice. Season with salt and pepper. Stirring occasionally, add more chicken stock as needed until the rice still has a little bite. Add the cream, half of the grated Parmesan cheese, and the herbs. Turn off the heat and let the risotto simmer for a short while. Adjust seasoning if desired. Serve on plates and top with the remaining Parmesan cheese, if desired.
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