Mushroom Risotto

A delicious mushroom dish for any occasion!

Half a liter of tap water is boiled with salt and 50 g of butter. Add the rinsed long-grain rice to it and, after boiling, steam it in the oven with the lid closed. Fry the onion in the remaining butter until light yellow, add the washed diced mushrooms, salt and pepper and brown quickly. Now add finely chopped parsley, boiled green peas and mix everything with the browned long grain rice and half of the grated cheese. Pour the mixture into 4 buttered soup bowls and put them in hot tap water until serving. Now the quantity is poured hot onto a plate and grated cheese is sprinkled on each risotto mound. Serve with tomato sauce.

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