Creamy Mushroom Risotto

Ingredients

• Button mushrooms — 300 g
• Onion — 2 pcs
• Garlic (fresh cloves) — 2 pcs
• Rice (for risotto) — 150 g
• Broth (vegetable or chicken) or water — 500 ml
• Cream — 150 ml
• Granulated garlic — 0.5 tsp
• Herbes de Provence — 0.5 tsp
• Salt
• Black pepper

Steps

1. Clean and slice the mushrooms; peel and finely chop the onions; mince the fresh garlic cloves.
2. Heat a little oil in a wide skillet or saucepan over medium heat and sauté the chopped onion and minced garlic until soft and translucent.
3. Add the sliced mushrooms to the pan and cook until they release their liquid and become lightly browned.
4. Add the rice to the pan with the mushrooms and stir to coat the grains in the pan juices, cooking briefly until the edges of the rice look translucent.
5. Gradually add the warm broth (use the 500 ml), a little at a time, stirring frequently and allowing the liquid to be absorbed before adding more, until the rice is cooked al dente and the mixture is creamy.
6. Stir in the cream, granulated garlic and Herbes de Provence, then season with salt and black pepper to taste and cook briefly to combine and heat through.
7. Remove from the heat, let the risotto rest for a minute, then serve immediately.