Risotto - original Venetian

Recipe for the original Italian risotto obtained from a chef from Venice.

Preparation steps

Finely chop the onion and celery.
Pour olive oil into the sherpa and fry finely chopped onion and celery on it.
Add white wine and broth to taste.
Add a 200ml cup full of rice and simmer until soft. If necessary, add white wine and broth.
While it is simmering, add 20 grams of butter and mix until everything becomes homogeneous. When it is almost done, sprinkle with grated Parmesan cheese and remove from the heat.
At the same time, we prepare mushroom sauce. Chop the champignons into small leaves and fry them with olive oil and basil.
When the champignons are ready, mix them with the rice and you get the perfect risotto.

Serving

Sprinkle grated Parmesan cheese over the risotto on each plate you serve.

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