Food & Wine
Mushroom risotto
Packed full of velvety mushroom, this warming risotto is sure to be gobbled down by the whole family.
Serves: 4
Ingredients:
- 400g Portobello and white mushroom, sliced
- 1 litre hot vegetable stock
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 1 ½ cup Arborio rice
- ½ cup white wine
- 2 cloves garlic, sliced
- Salt and pepper, to season
- Shaved parmesan, to garnish
Method:
1. Heat butter in large saucepan over medium to high heat. Add mushrooms and cook for three minutes or until soft. Set aside.
2. Add oil to pan and cook onions and garlic for one minutes. Add rice, stirring until coated with oil. Pour in wine, stirring until absorbed. Gradually add stock in increments, continuously stirring until stock is absorbed and rice is tender, around 15 minutes.
3. Remove from heat and stir in mushrooms. Season well with salt and pepper. Garnish with parmesan and serve.
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