Mushroom Risotto

For the mushroom risotto, chop the onion and sauté with the oil and butter. Fry the mushrooms – cut into small pieces – and add the rice.

Stir, add the mushroom powder and pour hot vegetable soup. Just enough so that the rice is still just visible.

Stir and let it boil down over not too high heat. Once the liquid has boiled away, pour back in and stir well. Repeat this process until the soup is used up and the rice is creamy soft – about 20 miuntes.

Stir in the Parmesan cheese and season with pepper, salt if desired, and the parsley.

Preparation Tip:

This mushroom risotto is not infused with wine at its own discretion. You can, of course, infuse it with white wine, as usual.

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