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Creamy Mushroom and Gruyère Risotto

Name: Creamy Mushroom and Gruyère Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 portions
Cuisine: italienne
Ingredients: 250 g Arborio rice; 300 g Button mushrooms; 100 g Grated Gruyère; 1 piece Onion; 40 g Butter; 2 tbsp Olive oil; 750 ml Vegetable stock; 150 ml White wine; 1 pinch Salt; 1 pinch Pepper; 5 g Fresh parsley

A velvety risotto enriched with sautéed mushrooms and generously topped with Gruyère cheese. An elegant yet surprisingly easy dish.

35 min3 servings450 kcalDifficulty: Medium

Ingredients

250 g Arborio rice
300 g Button mushrooms
100 g Grated Gruyère
1 piece Onion
40 g Butter
2 tbsp Olive oil
750 ml Vegetable stock
150 ml White wine
1 pinch Salt
1 pinch Pepper
5 g Fresh parsley

Instructions

Step 1
Clean and slice the mushrooms.
Step 2
Sauté the mushrooms in a pan for 5 minutes, set aside.
Step 3
Finely chop the onion and sauté in butter and oil for 2 minutes.
Step 4
Add the rice and toast for 1 minute, stirring.
Step 5
Deglaze with white wine, stir well until absorbed.
Step 6
Add the warm stock one ladle at a time, waiting for absorption between each addition, 15-18 minutes total.
Step 7
When the rice is cooked, add the mushrooms, butter, and Gruyère, stir vigorously.
Step 8
Season to taste and serve with fresh parsley.

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