Mushroom Risotto 

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Preparation time
10 min
Cooking time
30 min
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Weekend cooking



  1. In a saucepan, sauté the mushrooms in the oil. Season with salt and pepper. Set aside.
  2. In the same saucepan, brown the shallots in butter. Add the rice and cook for 1 minute over medium-high heat, stirring to coat.
  3. Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add the broth, about 180 ml (3/4 cup) at a time, stirring frequently. Add broth when the wooden spoon leaves a trace in the rice. After about 20 minutes, the rice should be al dente, having absorbed almost all the liquid and have a creamy consistency.
  4. Add the cheese and mushrooms. Adjust the seasoning. Add truffle oil, if desired.
  5. Season with pepper and sprinkle with Parmesan shavings.


  1. stephanie T.

    5 étoiles

    Mon premier risotto maison. Un succes!

  2. France G.

    5 étoiles

    Excellent, Mes beaux parents qui adorent les champignons ont adoré! Merci Ricardo

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