Mushroom risotto
Golden mushrooms and gradually added stock give this simple risotto its rich flavour and creamy texture.
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
Gather
Ingredients
- 1 tbspolive oil
- 30 gbutter
- 300 gchestnut mushrooms, sliced
- 1onion, finely chopped
- 2 clovegarlic, crushed
- 300 garborio rice
- 1200 mlvegetable stock, kept hot
- 60 gvegetarian hard cheese, finely grated
- 1 tbspfresh parsley, chopped
- ¼ tspground black pepper
Make
Method
- 1.
Heat the oil in a wide saucepan. Fry the mushrooms until golden, then transfer to a plate.
7 minutes - 2.
Add half the butter and the onion to the pan. Cook gently until softened, then add the garlic for the final minute.
6 minutes - 3.
Stir in the rice and cook for 1 minute, coating the grains in the butter.
1 minutes - 4.
Add the hot stock a ladleful at a time, stirring often and allowing each addition to be mostly absorbed before adding more. Cook until the rice is tender with a slight bite; you may not need all the stock.
20 minutes - 5.
Return the mushrooms to the pan and stir until hot. Remove from the heat and fold in the remaining butter, cheese, parsley and pepper. Add a little more hot stock if needed for a loose, creamy texture.
1 minutes - 6.
Cover and leave to stand for 2 minutes before serving.
2 minutes