Mushroom and Parmesan Risotto

Name: Mushroom and Parmesan Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 1600 g water; 2 vegetable stock cubes (for 0.5 l each); 80 g Parmesan cheese; 60 g shallot; 40 g extra virgin olive oil; 80 g unsalted butter; 500 g fresh button mushrooms; 640 g risotto rice; 120 g dry white wine; 1 ½ - 1 tsp fine sea salt

4.9 10 ratings

Prep. 5 min

Total 40 min

8 portions

Ingredients

water
1600 g
vegetable stock cubes (for 0.5 l each) crumbled
2
2 heaped teaspoons vegetable stock paste, crumbled
Parmesan cheese cut in pieces (2 cm)
80 g
vegetarian hard cheese, cut in pieces (2 cm)
shallot halved
60 g
extra virgin olive oil
40 g
unsalted butter cut in pieces
80 g
fresh button mushrooms quartered
500 g
risotto rice (e.g. Carnaroli, Arborio, 14-15 minutes cooking time)
640 g
dry white wine
120 g
fine sea salt to taste
1 ½ - 1 tsp