Mushroom risotto

Raise your hand if you want to surprise your guests! This mushroom risotto is a guaranteed crowd pleaser. Simple yet elegant. Serve with Sangre de Toro Original for an irresistible taste sensation.


  • 1

    Begin by peeling and mincing the onion. Oh those tears!

  • 2

    Melt the butter in a saucepan, add a dash of olive oil, and poach the onion on low heat.

  • 3

    Add the chopped mushrooms, salt and pepper to taste, and sauté a few minutes or until they shrink to half their size.

  • 4

    Stir in the rice while gradually adding the broth. When the rice begins to look dry, add more broth! Keep doing this for 15 minutes.

  • 5

    Once the rice is al dente, turn off the heat, and add the grated parmesan.

  • 6

    Stir the mixture, cover the pan, and let the risotto sit for a couple of minutes.

  • 7

    Plate the risotto, top with parmesan, freshly ground pepper, and a flourish of fresh parsley.

  • 8

    You’re all set to savour this delightful dish with a glass of Sangre de Toro Original!


400 g of risotto rice
1 handful mushrooms
1.5 l vegetable broth
½ onion
50 g butter
100 g parmesan
Olive oil
Freshly ground black pepper
Parsley for decoration