Creamy Risotto with Champignons☘🌿🍀

Recently, I love rice and often use it in my recipes.

To prepare risotto, there are several important rules that are necessary to create the right dish:

1. Risotto needs good butter.
2. Rice for risotto need to choose certain varieties. Perfect for risotto rice Maratelli, Vialone, Carnaroli and other types of rice.
3. Risotto must be constantly stirred with a wooden spoon to gradually release the starch from the grains.
4. Risotto is necessary not to close the lid and cook on low heat.
5. Add butter and cheese at the end of cooking risotto.
6. Risotto let it brew for 2-3 minutes to soak up the butter and cheese.

All these simple rules will help you prepare a truly delicious risotto, and of course a little love :).

Ingredients:
200 grams of rice
350 ml of hot water
a pinch of salt
400 g champignon
a pinch of black pepper
pinch of dried thyme
1 large onion
2 tbsp. spoons of olive oil
50 g butter
100 g Parmesan cheese
2-3 sprigs of parsley

Cooking:

1. Mushrooms cut into small slices and fry in vegetable oil. Add salt and black pepper and dried thyme.
2. Chop the onion finely and fry in a pan. Then add rice to onions and mix everything. Add hot water, salt and pepper. Cook the rice for 15-20 minutes, stirring constantly with a wooden spoon.
3. Add butter and cheese at the end. Mix everything. Risotto let stand for 2-3 minutes.
4. Put risotto on a plate and add the mushrooms and chopped parsley.

Enjoy!

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