Materials
2 cups arborio rice (or you can use plain rice)
1 medium onion (finely chopped)
200 grams of mushrooms (you can use a variety of mushrooms if desired)
3 tablespoons of butter
4 cups chicken broth ( hot )
Half a cup of grated parmesan cheese
Salt and pepper (adjust to your taste)
Fresh thyme or parsley leaves (to garnish)
How to make:
1. Finely chop a medium-sized onion.
2. Clean the mushrooms to remove any dust and dirt. Then slice them into desired shapes.
3. Prepare chicken broth in advance and make it ready for use. If you do not have ready-made chicken broth, you can make your own by boiling water and adding chicken broth tablets or natural spices.
4. Add butter to a saucepan and melt it.
5. Add finely chopped onions and fry lightly.
6. Add the sliced mushrooms and cook until tender.
7. Add the rice to the pot and fry until the rice becomes transparent.
8. Slowly add the chicken broth and stir until the rice absorbs the broth.
9. Add the grated parmesan cheese to the mixture and mix until you obtain a creamy consistency.
10. Season with salt and pepper.
11. When the risotto reaches the consistency, remove it from the stove and serve, garnished with fresh thyme or parsley leaves.