Penny Cap Mushroom Risotto

1. 1

   Soak the mushrooms for a few hours if they are dehydrated. If so, save the water the mushrooms were soaked in. If the mushrooms are fresh there is no need to hydrate.

2. 2

   Finely chop the onion and saute over low heat until lightly golden. Add the mushrooms and salt as needed, continue to cook for a few minutes.

3. 3

   Separately, heat the broth, adding the water where the dehydrated mushrooms were soaked in.

4. 4

   Add the rice to the mushrooms, along with the wine. Once the alcohol has evaporated, slowly add the broth and constantly stir the rice to loosen the starch for a creamy texture.

5. 5

   Preheat the oven to 180C.

6. 6

   Sprinkle grated parmesan cheese on a baking tray lined with parchment paper. Place in the oven for a few minutes, being careful not to burn. Let the cheese cool and serve with the cream soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.