Risotto is a beloved Italian classic made with rice and your choice of ingredients. It's affordable and enjoyed worldwide for good reason.
Today, I'm sharing my simple mushroom and Parmesan risotto recipe—pure comfort in every bite, ready in under an hour.
- 250 g round rice: €1.55/kg, or €0.39
- 300 g mushrooms (Paris mushrooms, for example): €3.96/kg, or €1.19
- 100 g grated Parmesan: €19.83/kg, or €1.98
- 2 chicken stock cubes: ~20 g at €7.42/kg, or €0.15
- 10 cl fresh cream: €3.15/L, or €0.31
- 1 glass white wine (~20 cl): €3/L, or €0.60
- 1 onion (~125 g): €1.85/kg, or €0.23
- 1 knob of butter
- Salt & pepper
Total: €1.21 per person or €4.85 for 4.
1. Rinse mushrooms under cold water, pat dry, and slice.
2. Peel and finely chop the onion.
3. In a skillet, melt butter, add mushrooms and half the onion. Cook 3 minutes over low heat.
4. Add half the white wine; simmer 2 minutes to reduce.
5. Stir in fresh cream, season with salt and pepper, and set aside.
6. Boil 1 L water in a saucepan; dissolve stock cubes.
7. In the same skillet, heat 1 tbsp olive oil and remaining onion. Cook 3 minutes until lightly browned.
8. Add rice; stir 2 minutes until translucent. Pour in remaining white wine.
9. Add a ladle of broth; stir until absorbed. Repeat for ~20 minutes until rice is creamy and broth is used up.
10. Stir in Parmesan and mushroom mixture. Heat 2 minutes over low, then serve hot!
Sprinkle with fresh parsley or cilantro for extra aroma. Top with Parmesan shavings for that gourmet touch!
