Mushroom Risotto Recipe at MyDish

Mushroom Risotto

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Method

  • Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.

  • Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

  • Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.

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    Comments Add your comment

    • Thanks Shelley for this wonderful recipe! It is so easy to make and so rewarding, perfect for a lap warming dinner. Give it a go everyone!

      by KerryWatkins on Fri Sep 18 2009   reply to this comment

    Ingredients

    • 1tbsp Dried porcini mushrooms
    • 2 tbsp olive oil
    • 1 onion chopped
    • 2 cloves garlic finely chopped
    • 225 g Chesnut mushrooms sliced
    • 350 g Arborio rice
    • 150 ml Pint dry white wine
    • 1 2 litres Pints hot vegetable stock
    • 2 tbsp Chopped fresh parsley
    • 25 g butter
    •  salt
    •  freshly ground black pepper
    •  freshly grated parmesan cheese

    By Views 1210  Added Mon Jul 14 2008


    I'll usually make something like this when I'm planning a quite night in-cozying up on the sofa and watching my favorite film.

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