Risotto with mushrooms

Ingredients

Arborio rice 300 g

Butter 100 g

Onion 1

Dry white wine 200 ml

Chicken broth 1000 ml

Mushrooms 300 g

Salt to taste

Saffron 1 pinch

Finely chop the onion and fry in butter in a saucepan until it begins to smell fried. Add the finely chopped mushrooms and fry until they release their water.

Then add the rice and fry it with the onion and mushrooms for two minutes, stirring constantly.

Pour the chicken broth and wine over the rice and onion. Cook uncovered, stirring constantly. When the broth and wine have reduced by half, add a tiny pinch of saffron and season with salt. Cook, stirring, until the rice is cooked. If the liquid evaporates too quickly, add more water, wine, or broth.

Continuous stirring is a crucial part of making risotto. Equally important are the final state of the rice—al dente, between raw and cooked, closer to cooked—and the consistency of the risotto: it should be floating in the sauce, not crumbly like pilaf.

Enjoy!