A creamy risotto bursting with rich umami flavor — made without any ready-made broth cubes.
Serves 2
Time: approx. 25 minutes
Ingredients
- 160 g risotto rice
- 250 g mushrooms or mixed varieties
- 1 small onion, finely diced
- 1 tbsp olive oil or butter
- 600–700 ml hot water
- 20–30 g JARMINO bone broth concentrate
- 1 tsp thyme
- 30 g Parmesan or Pecorino cheese
- 1 tsp butter, for finishing
- Salt, pepper
- Optional: parsley, lemon zest, arugula
Preparation
- Sauté the mushrooms in a pan until nicely browned, season with salt, then set aside.
- Cook the onion in olive oil or butter until translucent. Add the risotto rice and sauté briefly.
- Dissolve the JARMINO concentrate in hot water. Gradually add it to the rice, stirring regularly.
- After about 18–20 minutes, gently fold in the mushrooms.
- Stir in Parmesan and butter, then season with pepper, thyme, and a touch of lemon zest to taste.
