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Mushroom Risotto

11 August, 2018

Risotto is a one-pot Italian rice dish with a creamy consistency which is loved by families all over the world for its low-calorie count.

Ingredients: Serves: 6

  • 1.4L veg stock
  • 3 tablespoons olive oil, divided
  • 500g Portobello mushrooms, thinly sliced
  • 500g button mushrooms, thinly sliced
  • 2 shallots, diced
  • 340g arborio or risotto rice
  • 125ml dry white wine
  • 3 tablespoons finely chopped chives
  • 60g butter
  • 5 tablespoons freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper to taste

Method
This recipe will take 15 minutes for preparation and 35 minutes for cooking.
First, take a saucepan and warm the vegetable stock on low heat.
Then warm 2 tablespoons of olive oil in a large frying pan on medium-high heat. Stir the mushrooms in the heated pan and cook it until soft. Remove the cooked mushrooms and their liquid in a plate and set aside.
After that add 1 tablespoon olive oil to the frying pan and stir the shallots. Cook them for 1 minute and add the rice, stir to coat with oil, when the rice has taken on a pale, golden color, pour in white wine. Keep stirring constantly until the wine is fully absorbed into the rice. Then add the stock to the rice and repeat the last step. Keep stirring for 15 to 20 minutes.
Lastly, remove it from heat, and stir the rice with the mushrooms, butter, chives, and parmesan. Spice up the dish with salt and pepper to taste.

Above mentioned recipe is an extremely delicious risotto with the woodsy flavor of mushrooms.

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