This is a tried and true recipe that is very simple and yummie, I usually serve it with fresh pan fried fish but I am lucky that we can get a lot of fresh fish here in Iceland.
- 1 small Onion
- 1 clove Garlic
- 200g Button Mushrooms
- 1 cup Arborio Risotto rice
- 1/2 cup white wine
- 1 1/2 cups water
- 1/2 cube vegetable bouillon
- salt, pepper, oil/butter for frying
- freshly grated parmesan
Finely mince onion and garlic, dice the mushrooms.
Fry the vegetables in a little bit of oil or butter until the mushrooms release their juices.
Add 1 cup of Risotto rice and stir until rice is evenly coated.
Then add the wine, water and bouillon cube and stir until the cube has dissolved completely.
Let simmer on low until the liquid has evoporated and the rice is soft, about 15-20 minutes.
Serve hot with freshly grated parmesan.