Creamy Mushroom Risotto (Print Version)

# Ingredients:

→ For the risotto

01 - 200g of mushrooms
02 - 250g of risotto rice
03 - 1 onion
04 - 75cl of vegetable broth
05 - 10cl of white wine
06 - 20g of grated parmesan
07 - 3 tablespoons of crème fraîche

→ Herbs and seasoning

08 - A small branch of rosemary
09 - A small sprig of thyme
10 - Olive oil

# Instructions:

01 - Warm up the broth. Chop the onion. Clean and slice the mushrooms. Remove the leaves from the thyme and rosemary.
02 - Sauté the onion in a little olive oil. Add the rice and cook it until it looks a little see-through.
03 - Pour in the wine and let it soak in. Toss in the herbs and mushrooms. Gradually add broth, letting it absorb before adding more.
04 - Mix in the crème fraîche and parmesan. Stir well and serve it warm.

# Notes:

01 - Keep stirring while it’s cooking
02 - The rice should have a creamy texture

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