Creamy Mushroom & Parmesan Risotto

1. 1 Arborio ricepack 500 g ≈ $4.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 65 g
2. 2 Button mushrooms≈ $7.50 per kg 120 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Dry white winepack 750 ml ≈ $9.00 40 ml
5. 5 Vegetable stock cubes to taste
6. 6 Butterpack 180 g ≈ $1.58 15 g
7. 7 Parmesanpack 200 g ≈ $6.00 20 g
8. 8 Olive oil 5 ml
9. 9 Salt 1 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dissolve half a vegetable bouillon cube in 350 ml of hot water and keep the broth warm over low heat nearby.

2. Finely chop the onion³ and slice the mushrooms. Sauté the onion in olive oil for 3 minutes until soft.

3. Add the mushrooms and cook for 5–6 minutes until the moisture evaporates and they develop a light golden color.

4. Stir in the rice and toast for 1 minute, then deglaze with the wine and reduce almost completely.

5. Add the hot broth a ladleful at a time, stirring frequently for 25–30 minutes until the rice is creamy yet still slightly firm in the center.

6. Remove from heat, stir in the butter² and Parmesan⁷, season with salt and pepper, then cover and let rest for 2 minutes.