340 g risotto rice
40 g butter
1 finely chopped medium onion
1 glass of dry white wine (optional)
1.2 l hot vegetable bullion stock
300 g of mixed mushrooms
Sauté one finely chopped medium onion and the mushrooms in 40 g of butter until softened. Add 340 g of risotto rice and coat until translucent. Add one glass of dry white wine (optional), and cook until evaporated. Add half the hot vegetable stock and simmer, stirring occasionally.
After approx. 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, add a cup more of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency. Serve.