Mushroom Risotto

Tags: #italian #risotto #mushrooms #creamy #vegetarian Serving: 4 portions Total time: 45 minutes

Creamy Arborio rice with earthy mushrooms and Parmesan cheese.

Ingredients

• 320g Arborio rice
• 1.2L warm vegetable stock
• 500g mixed mushrooms, sliced
• 60ml olive oil
• 1 onion, diced fine
• 2 garlic cloves, minced
• 125ml dry white wine
• 100g Parmesan cheese, grated
• 30g butter
• 30g fresh parsley, chopped
• Salt and pepper to taste

Steps

1. Keep stock warm in separate pot
2. Sauté mushrooms in half the oil until golden
3. Season mushrooms and set aside
4. Heat remaining oil in heavy-bottomed pot
5. Sauté onion until softened and translucent
6. Add garlic and cook for 30 seconds
7. Add rice and stir to coat with oil
8. Pour in wine and stir until absorbed
9. Add warm stock one ladle at a time
10. Stir constantly until each addition is absorbed
11. Continue for 18-20 minutes until rice is creamy
12. Fold in mushrooms, Parmesan, and butter
13. Garnish with parsley and serve immediately

Notes

The key is constant stirring and adding stock gradually. Risotto should be creamy but still have bite.