1 Small Onion — finely chopped
300 Grams Risotto Rice — or quick-boiling ric
15 Grams Butter
1 1/2 Deciliters Dry White Wine
8 To 10 Dl. Chicken Bouillon — (boiling)
1 Deciliter Grated Parmesan Cheese — (50 grams)
10 Grams Butter
—–Mushroom Mixture—– 375 Grams Fresh Mushrooms — or mix of other type
1 Tablespoon Olive Oil
1 Clove Garlic — finely chopped
—–Garnish—– Parsley Sprigs
Lightly brown rice and onions in butter. Add white wine and approximately 1/4 of the chicken bullion. Let rice cook uncovered until excess liquid is gone. Continue this procedure till remaining bullion is used up. Stir often during this process. Total cookinf time is 20-25 minutes. Add cheese and butter.
Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.
Spread mushrooms on top of risotto along with parsley sprigs.