Mushroom Risotto

Simone came over for dinner last week and I made risotto as she has never tried it before. Simone brought over pumpkin soup which was delicious! (see photo below)



Risotto isn't overly difficult to make, just need patience. Using a few dried porcini mushrooms really enhances the flavour of the risotto, but if you don't have them, like me, the risotto is still tasty.

Mushroom Risotto

Ingredients
- 350-400g tray of fresh white mushrooms, washed and sliced very thinly (squeeze a little lemon juice over them)
- 1 onion, diced finely
- 60g butter
- handfull of fresh parsley or coriander, finely chopped
- 900ml chicken stock (I used Real Stock)
- 2 tbsp olive oil
- 1.5 cups arborio rice
- 1/2 cup white wine
- 3 tbsp grated parmesan



Method

1. Pour stock in a saucepan, bring it to the boil and then keep it on a very low heat to ensure it stays hot.

2. In a large saucepan place 20g of the butter. Stir in the mushrooms and cook them on medium heat until they give up their juices and begin to brown slightly. Remove the mushrooms into a side bowl.

3. Heat another 20g of butter and olive oil and add the onions. Fry until they are slightly golden. Add rice and stir for 2 minutes.

4. Add the mushrooms and white wine. Stir continuously gently until all the liquid has evaporated.

5. Add one ladle of the stock to the saucepan and stir continuously until all the liquid evaporates.

6. Repeat step 5 for 20-35 minutes. Taste the rice to test if it is al dente. If the stock runs out, use hot water.

7. Once the rice is al dente add the parmesan, 20g butter and pepper and then take it off the heat.

8. Let the rice stand for 3-4 minutes before serving. Enjoy