Mushroom Risotto

Name: Mushroom Risotto
Yield: 4
Ingredients: 200 g of Arborio rice; 1 diced onion; 1/2 cup (dry) white wine; 1/2 teaspoon curry powder; 1 chicken bouillon cube; 1 1/2 cups boiling water; 150 g of sliced mushrooms; 3 tablespoons unsalted butter; To taste: parsley, chives, salt and garlic; 3 tablespoons grated Parmesan cheese

1
200 g of Arborio rice
2
1 diced onion
3
1/2 cup (dry) white wine
4
1/2 teaspoon curry powder
5
1 chicken bouillon cube
6
1 1/2 cups boiling water
7
150 g of sliced mushrooms
8
3 tablespoons unsalted butter
9
To taste: parsley, chives, salt and garlic
10
3 tablespoons grated Parmesan cheese

Ingredients

1
200 g of Arborio rice
2
1 diced onion
3
1/2 cup (dry) white wine
4
1/2 teaspoon curry powder
5
1 chicken bouillon cube
6
1 1/2 cups boiling water
7
150 g of sliced mushrooms
8
3 tablespoons unsalted butter
9
To taste: parsley, chives, salt and garlic
10
3 tablespoons grated Parmesan cheese

Directions

1
Sauté the onion with salt and minced garlic in butter
2
Then add the Arborio rice and fry for a few minutes, stirring constantly
3
Add the mushrooms, curry powder, and white wine
4
Let the liquid evaporate without stirring
5
Dissolve the chicken bouillon cube in boiling water and cook for 20 minutes
6
If needed, add more water
7
Turn off the heat and let it rest for a few minutes before adding the grated Parmesan cheese
8
Mix well, sprinkle parsley on top, and serve.