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ItalianVegetarian
Mushroom Risotto
Creamy risotto with golden mushrooms, a splash of white wine and plenty of parmesan.
10
Prep min
35
Cook min
4
Serves
Medium
Level
Photo: Yu Hosoi / Unsplash
Cooking steps
1
Low heat
Keep the stock hot in a small pan over low heat.
2
Fry mushrooms: 6 minMedium high heat
Heat the oil in a wide pan and fry the mushrooms with a pinch of salt.
golden and any liquid has gone
3
Soften onion: 5 minMedium heat
Lift out the mushrooms, then melt half the butter in the pan and cook the onion and garlic.
soft and translucent
4
Toast rice: 1 minMedium heat
Add the rice and stir so every grain is coated.
the edges of the grains look glassy
5
1 minMedium heat
Pour in the wine and stir.
it has almost all evaporated
6
Cook risotto: 20 minMedium heat
Add the stock a ladle at a time, stirring often and letting each ladle soak in before adding the next.
the rice is tender with a slight bite and the risotto is creamy
You may not need all the stock.
7
Stir in the mushrooms, the remaining butter and the parmesan, season with pepper and turn off the heat.
Cover and leave for two minutes before serving to let it settle.
8
Serve scattered with parsley.
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