Creamy mushroom risotto

Ingredients

4 servings

• 1 Okay sans tube®
• 350 g of mushrooms
• 200 g of risotto rice (arborio, carnaroli, etc.)
• 1 l of vegetable broth
• 15 cl of dry white wine
• 80 g of grated parmesan
• 1 clove of garlic
• 1 onion (small)
• 1 drizzle of olive oil
• 1 knob of butter
• salt and pepper

Steps

1. 1

   Peel and press the garlic clove. Peel and mince the onion.

2. 2

   Cut off the bottom part of the mushroom stalks. Using a dampened Okay Sans Tube® paper towel, gently clean and rub the caps and stalks. Be careful not to rinse them directly under water: mushrooms are like sponges. Then, cut the mushrooms into pieces and set them aside.

3. 3

   In a skillet or large saucepan, sauté the rice in a little olive oil for 2 to 3 minutes until translucent. Deglaze with the white wine and continue stirring. Let the liquid reduce.

4. 4

   Pour in the first ladle of hot broth and keep stirring to prevent the rice from sticking to the pan. Once the liquid is absorbed, add another ladle of broth. Repeat the process until the rice is al dente.

5. 5

   In a separate sauté pan, sauté the onion and garlic in a butter/olive oil mixture. Add the mushrooms and cook for 5 minutes until tender.

6. 6

   Once the rice is creamy, stir in the grated parmesan off the heat. Mix well, season with salt and pepper. Then add the cooked mushrooms and serve hot.