- Rice - 2 cups (Arborio or carnaroli is desirable)
- Chicken broth - 25 Grams (or 1 cube)
- Garlic - 2 Teeth
- White mushrooms - 200 Grams (They will fit both fresh and frozen.)
- White wine - 0,5 glasses (dry or semi-dry)
- Vegetable oil - 100 Grams
- Bulb - 1 piece
- Parmesan cheese - 100 Grams (50 grams for cooking and the rest - to sprinkle a ready-made dish.)
- Cream - 100 Grams
1. We clean the onion, my, cut into small cubes. Turn on multivark, "Baking" mode, time 20 minutes. Fry the onion until golden brown. 2. We crush the garlic with a knife, so that the dish is more fragrant. Add to the onions. Fry for another 1 minute. 3. If fresh mushrooms - clean, mine and cut into cubes. If thawed - let's thaw, drain the liquid. Then add them to the onions and fry them well. 4. To the mushrooms and onions pour rice, fry for a couple of minutes. After that we pour the wine into the multivaro container, stir it until it all evaporates. 5. Pour the cream into the rice, add water and broth. After stirring slowly, bring the rice to readiness. Turn on the "Quenching" mode, the time is 15 minutes. We close the lid and wait until the time runs out. 6. 5 minutes before the end of the risotto preparation, add the grated Parmesan cheese. All is well mixed, at will we add fresh chopped greens. Close the lid, leave it for about 3-5 minutes. 7. Sprinkle each portion with the second half of the cheese. Bon Appetit!
Servings: 4