Mushroom Risotto
A slow, creamy risotto loaded with sautéed mushrooms and parmesan.
Ingredients
- 320g arborio rice
- 400g mixed mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1.2L vegetable stock, hot
- 120ml white wine
- 60g butter
- 60g parmesan, grated
- Olive oil, salt, pepper
Method
Sauté the mushrooms in olive oil over high heat until golden, season and set aside.
In the same pan, cook the onion and garlic in a little butter until soft.
Add the rice and stir for 2 minutes until the edges turn translucent.
Pour in the wine and let it absorb, then start adding the hot stock a ladle at a time, stirring often.
Keep adding stock and stirring for about 18-20 minutes until the rice is creamy and just tender.
Stir in the mushrooms, remaining butter and parmesan, then rest for 2 minutes before serving.
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