Mushroom Risotto 🍄

It's getting cold outside in London - and warm food is a must! What about this creamy mushroom risotto? I tell you a secret - it's creamy, but there is no cream 🙊

Ingredients for 2:

• 150 gr butter

• 250 gr mushroom

• Vegetable stock

• 180gr rice - I used Gallo risotto

• 1 shallot

• Water for the stock

Method

• Boil 1l water and add the vegetable stock;

• In a high saucepan, add 50gr butter with the super finely chopped shallot;

• Let it sauté for couple of minutes;

• Add the mushroom that you previously chopped;

• Let them brown for 6-7 mins at medium heat;

• Add the rise

• Let it cook for couple of mins at low heat, making sure you keep stirring it;

• Add some of the stock water

• Let it cook for the time indicated on the bag, and when you see the water disappear, add more stock water

• It will take more or less 20 mins;

• When is ready, take it out of the hob, and add 100gr butter, and stir it all together

It's ready for you 🍚🍄