Mushroom risotto
2 big Portobello mushrooms
1 shallot onion
2 cloves of garlic
A couple of tablespoons of oil
2½ dl of Italian risotto rise
7½ dl of boiling chicken bouillon
Salt and black pepper
2 tablespoons of butter
1 dl of Parmesan grate
Chopped leaf parsley
Heat the bouillon. Chop the mushrooms and onion. Sweat down
them in the oil together with the rise for a couple of minutes. Add
boiling bouillon scoop by scoop. Let the bouillon be absorbed
before you add the next scoop. Remember to stir the risotto
regularly. Over all it should take around 20 min. When the rise
grains are al dente - add the butter and mix. Then check the
spices. Finish with Parmesan grate and parsley.