Mushroom and cheese risotto

Mushroom and cheese risotto

To prepare a good risotto it is necessary to have good ingredients. Make sure you have a good stock, good mushrooms and of course, a good cheese.


  • 60 gr. mushrooms
  • 300 gr. of rice
  • 3 garlic cloves
  • 1 onion
  • 1 liter of broth (bird, vegetable or ham)
  • White wine
  • Grated cheese
  • Salt and pepper
  • Olive Oil
  • 1 small spoonful of butter


For the preparation of our risotto, we started to prepare the mushrooms. We clean them well, we remove the stem and cut them to a not very fine size. We also peel and cut the onion very thin. In the cacuela where we go to prepare the risotto, add a little olive oil and start sautéing the onion. When it has caught a golden hue, we add the chopped mushroom.

Season and continue sautéing until the mushrooms are cooked. Once we have obtained the mixture, we add the rice. We let it sauté for 2 minutes with the mixture. Next we add a splash of white wine and let the alcohol evaporate.

Then we pour the broth. The trick to making a good risotto is to add it little by little, and that the broth is hot and does not cut the cooking. Pour a pot of broth, and stir constantly until the rice has absorbed it. Repeat the process while the rice simmers about 25 minutes. We are testing the rice to rectify. If it is hard, add more broth and continue cooking until it is to your liking.

When the risotto is at its point, turn off the heat and add a small spoonful of butter and grated cheese, and mix until everything is melted. Let stand for 5min and serve.