Mushroom Risotto

recipe

• Step 1
  Boil 1 cup of water per person and dissolve a vegetable stock cube in it.
• Step 2
  Peel and mince the shallots.
• Step 3
  Heat a pan on medium heat and add a dab of butter and the shallots. Cook for 1 minute, stirring.
• Step 4
  Add the rice and the wine and cook until the liquid absorbs, stirring frequently.
• Step 5
  Add a ladle of stock and mix while the liquid absorbs. Continue one ladle of broth at a time.
• Step 6
  Continue until there's no more stock left. After 18-20 minutes, the rice should be cooked.
• Step 7
  Cut the mushrooms into slices.
• Step 8
  Mince the garlic.
• Step 9
  Add a dab of butter to a pan on medium-high heat and cook the mushrooms for 10 minutes.
• Step 10
  Once the rice is cooked, add the parmesan (optional: add a touch of cream or butter), salt & pepper and mix together.
• Step 11
  Serve the risotto with mushrooms, seasoned with salt & pepper. Optional: serve with an arugula salad. Enjoy!