Risotto with mushrooms and rosemary
Risotto with mushrooms and rosemaryRecipe
INGREDIENTS FOR 4 PORTIONS:
Wash the mushrooms and onions, peel the onions. Wash the rice in cold water, drop it onto a sieve.
Chop mushrooms finely, chop onion and rosemary finely.
Melt the butter in a pan. Sauté the onion until soft, add the rosemary.
Add mushrooms, fry until they release all the water.
Pour in the broth, wine, cook until rice is ready, stirring constantly. Add broth if necessary. Then add the rice, mix and cook for 2 minutes.
Serve with grated cheese and fresh herbs. Bon Appetit!