- 400g of risotto rice
- 2 onions
- 300g of white mushrooms
- Grated parmesan
- Olive oil
- Cut the onions then soften them up by cooking them in olive oil for 5 minutes.
- Next add the rice and a bit of salt and pepper.
- Clean and wash the mushrooms, cut them into pieces then sauté them in olive oil until they change colour. Place them in the frying pan with the onions and rice 5 minutes prior to the end of cooking. Add salt and pepper, to taste.
- Transfer the risotto to a serving dish, then top with grated parmesan and herbes de Provence mix.