Mushroom Risotto
Community· not yet ratedCreamy Arborio risotto slowly cooked with mixed mushrooms, white wine, Parmesan and a knob of butter for a classic Italian primo.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Heat the stock in a saucepan and keep it at a gentle simmer. Slice the mushrooms.
Fry the mushrooms in a little olive oil over high heat until golden, then set aside. Season with salt.
In the same pan, soften the finely chopped onion and garlic in the remaining oil for 5 minutes without colouring.
Stir in the rice and toast for 1-2 minutes until the edges look translucent.
Pour in the wine and stir until absorbed.
Add the hot stock a ladleful at a time, stirring often and only adding more once the previous addition has been absorbed. Continue for about 18 minutes until the rice is creamy but still has a slight bite.
Stir most of the mushrooms back in for the final few minutes.
Off the heat, beat in the butter and grated Parmesan. Rest for 2 minutes, then serve topped with the reserved mushrooms and chopped parsley.
Did it work?
No cook reports yet — be the first to let others know.
Log in to share whether it worked for you.
Comments (0)
You must be logged in to leave a comment.
Log In