How to make mushroom risoniotto

Supplies

Leaf parley

Portobellos

Start

Cut the chestnut mushrooms in thick slices

Cut the portobello mushrooms in thick slices

Start boiling water for the pasta.

Heat butter and olive oil

Until it's really hot

Bake the mushrooms on high temperature and stir to make the juice go away.

Waiting until the water is boiling.... Add some salt at the end (water boils slower when you add salt from the start)

When the mushrooms are ready and the moisture is gone try to keep them warm.

Bake the portobellos in the same way as the chestnut thingies

150 gram of risoni

Boil according t opackage (12 minutes in my case)

Crush and mince 2 cloves of garlic.

Put all the mushrooms together in the pan

Add thyme leaves, no branches!

Add thyme and garlic to mushrooms

1 tsp balsamico

Don't forget to stir the pasta

75 ml white wine

Medium fire

50ml cream

Add the cream after the wine has been evaporated. Put the fire low

Stir

When you start to get tired of it, grab a beer. We're almost there

Pasta's ready

Add the pasta and stir it up. Add pepper and salt.

Cut some leaf parsley

Try to make a weird bouquet of the rest of your parley and put it in the fridge (gf read somewhere that's the best way to keep it)

Preheated plates (on the heating)

Don't try to be too quick when washing the knives.... Ouch

Tuduuuuuu!