Button mushroom risotto

STEP BY STEP

Let's make something delicious.

1. 01

   Drain the mushrooms in a sieve, reserving the liquid in a bowl. Peel and finely dice the shallots, then heat them with the rapeseed oil in a saucepan.

2. 02

   Add the butter and mushrooms to the pan and sauté until the shallots are translucent.

3. 03

   Add the risotto rice and sauté for 3 minutes, stirring well. Deglaze with the white wine and season with a generous pinch of salt and pepper.

4. 04

   Bring the vegetable stock and reserved mushroom liquid to the boil in a separate saucepan.

5. 05

   Simmer the risotto over a medium heat for 25–30 minutes. During cooking, use a large ladle to add a little stock at regular intervals. Stir occasionally to distribute the liquid evenly.

6. 06

   Coarsely grate the Parmesan. Rinse, dry and finely chop the parsley. Add both to the risotto, stir once more and serve.