mainItalian
Mushroom Risotto
Creamy, earthy and deeply satisfying. The key is stirring with love and good stock.
Prep 10m · Cook 35mServes 4Medium
Ingredients
Serves 4
- 300 g arborio rice
- 250 g mixed mushrooms, sliced
- 1 litre hot chicken or veg stock
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 150 ml white wine
- 50 g butter
- 50 g parmesan, finely grated
- fresh thyme, a few sprigs
Method
- 1
Sauté the mushrooms in butter with thyme until golden. Season and set aside.
6 min
- 2
In the same pan, soften the onion for 5 minutes. Add garlic, cook for 1 minute. Add the rice and stir for 2 minutes until translucent at the edges.
8 min
- 3
Pour in the wine and stir until absorbed. Then add the hot stock one ladleful at a time, stirring continuously, waiting for each addition to be absorbed before adding the next.
20 min
- 4
When the rice is creamy and al dente, stir in the mushrooms, remaining butter and parmesan. Rest for 2 minutes before serving.
3 min