Mushroom risotto 2

02470 RISOTTO with MUSHROOMS INGREDIENTS for 4 PEOPLE an l of broth, 500 g mushrooms, chopped scallions, 1 garlic clove, pressed 4 tablespoons butter, 5 cl white wine, 200 g of rice, 4 tablespoons grated Parmesan cheese, salt and pepper mushrooms Clean with paper towels moistened to eliminate earthy parts and cut them to pieces.

Pour the broth in a saucepan and bring it to a boil.

Melt the butter in a saucepan and saute the shallots and garlic for 5 minutes over low heat.

Add the rice, stir and let it toast until it becomes transparent, add the wine and let evaporate over high heat.

Pour boiling broth 2 spoons and stir, Cook for about 20 minutes, stirring and adding more broth when it is absorbed.

Meanwhile, saute the mushrooms in a saucepan with remaining butter and keep warm.

When cooked, the rice should be very creamy, add salt and pepper, add the mushrooms and stir.

Turn off the heat, distributed in individual dishes and sprinkle with Parmesan.