This Italian-inspired dish is perfect for a cozy dinner at home. With a creamy texture and a burst of flavors, it’s sure to impress your taste buds. Bon appétit!

4 

This recipe for 4 people can hold up to 500 grams of vegetables. I personally like around 100 grams og vegetable to 100 grams of rice.

I always use porrigde rice, because i can’t taste the difference, and the price is way lower than the traditional arborio rice.

I often make my risotto with red wine, because that is what my wine shelf consist of and it is the type of wine i like drinking. This is made with rosé, to keep a neutral and soft look. Consider if the look of your risotto is important, or if you use very mild and delicate vegetables such as peas – if so use white or rose. 

To get perfectly browned mushrooms add them to a pan without oil, make sure they aren’t too layered. Let them sauté on medium heat until all the water has been released and evaporated. Add some butter (the more the better) and brown until satisfied. 

Sauté the mushroom in it’s own pan

Add oil to a pot

Add onion and garlic and sauté until soft and transparant

Add rice and wine, sauté until the wine is absorbed and does not smell like alcohol 

Add 1 liter of boilling water, the stock cube and the mushroom

Let simmer until a lot of the water has absorbed, taste the risotto, if the rice is not done then add 50 grams of water. Do this until you’ve reached you favorite texture and the rice is fully cooked. 

Add parmesan and salt to your risotto

Taste and add more salt or water, till you are completely satisfied.

Serve the risotto with fresh ground pepper