Ingredients: 1 onion, 1 garlic clove, thyme, 200 grams risotto rice, dash of white wine, 1 liter vegetable stock, 125 grams mushrooms, 200 grams mixed mushrooms, 1 heaped tablespoon herb cream cheese,
Number of persons: 3
Bake 1 chopped onion with 1 finely chopped garlic clove and some thyme in hot butter until onion is soft. Add 200 grams risotto rice. Bake briefly so the risotto rice has a little shine. Add a dash of white wine. Let the alcohol evaporate while stirring. Then gradually add 1 liter stock. (I’m adding about 250 ml at a time, stir, and simmer the stock is almost set, then add the next 250 ml).
Meanwhile bake in another pan 125 grams sliced mushrooms and 200 grams chopped mixed mushrooms in hot butter until everything is tender. Taste if the risotto is cooked, add the mushrooms together with 1 tablespoon herb cream cheese through. Let the herb cream cheese melt. Enjoy!