Mushroom Risotto
Ingredients
220 gm Mushrooms
1 Onions
2 Garlic cloves
1 l Stock
110 gm Parmesan cheese
110 gm Butter
2 Tbsp Olive oil
150 gm Rice
Salt
Black pepper
1 Tbsp Thyme
Method
The stock used can be vegetable or chicken based. To make the stock more mushroomy, add finely chopped cooked mushrooms to the stock with the thyme and boil for 10 minutes or so.
To make the risotto, slice the mushrooms and cook in 1 Tablespoon of oil and a little butter until soft. Remove and keep to one side. Finely chop the onion and the garlic and fry them in the rest of the oil and half the butter until soft. Add the rice and make sure it is coated with the oil and butter. Heat the stock in a separate pan. Add a couple of ladles of stock to the rice and cook until most of the liquid is absorbed. Repeat until all the stock is used and the rice is cooked. Add the cooked mushrooms and heat through. Add the rest of the butter and the grated parmesan and serve.
Serves 3 to 4 people.
Notes
If you do not have ready made stock, you can make some by sweating off some onion, garlic and herbs in a little oil. Add chopped vegetables if required - carrots, celery, courgette, etc and some mushrooms. Add water and if liked some white wine. Simmer until the vegetables are soft. Blend the stock until smooth.
The amount of stock required may vary dependent on how much the rice absorbs and how long it needs to cook. If you run out of stock, add water or white wine.
When preparing the stock, dried mushrooms can be used. They will need to be soaked and cooked before adding to the stock. The liquid used for soaking them should be incorporated in the stock.
Use proper risotto rice (arborio or carnoroli) to get the creamy texture of good risotto.
24 Sep 2023
Shirl Seath