Risotto With Mushroom Trilogy

Difficulty: 1/5   Time: 30΄   Portions: 2    

Ingredients:
100 gr. Arborio Rice
50 gr. Butter
25 gr. Onion, 1 clove of garlic
30 gr. Button Mushrooms (round)
30 gr. Oyster mushrooms
30 gr. Portobello mushrooms
50 gr. White Wine
300 gr. Water Salt, Pepper, Thyme, Oregano
50 gr. Graviera Cheese
30 gr. Arugula 

Method:
1. In a wide saucepan, add butter and sauté onion and garlic. Add then all the mushrooms.
2. When mushrooms soften and turn brown, add white wine and let alcohol evaporate.
3. Gradually add water in small doses and flavor with herbs and spices.
4. Finally, remove risotto from heat. Add butter, graviera cheese and arugula, mixing well until homogeneous.