Risotto with champignon mushrooms
» 40 g champignon mushrooms
» about 1.5 l of water (depending on the rice)
» 1 medium red onion
» olive oil
» 150 g MEGGLE Premium Butter
» 300 g rice
» 150 ml white wine
» 150 g MEGGLE Bel Ami melted cheese
Pour about 0.5 liters of hot water over the golden mushrooms and let them stand for about 10 minutes. Meanwhile, cut the onion into small cubes. When the champignons soften, take them out of the water and strain the water through a thick strainer to remove the harder pieces. Save the brown water from the mushrooms.
Pour some olive oil into the pan and add a tablespoon of MEGGLE butter. When it heats up, add the red onion. Fry until glassy, then add the rice and mix well. When the rice becomes glassy, add the wine. Simmer for a few minutes or until the alcohol has evaporated. When it evaporates, add the water from the mushrooms. Reduce to medium heat, allow the rice to cook, stirring occasionally. As the rice absorbs water, continue to gradually add water until the rice is cooked.
When the rice is ready, add salt, pepper, chopped mushrooms, melted cheese and a few tablespoons of MEGGLE butter. If desired, stir the parmesan and sprinkle with arugula.