Wild Mushroom Risotto Recipe at MyDish

Wild Mushroom Risotto

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Method

  • 1. Heat up the stock to simmering point.

  • 2. In a separate pan, sweat the onions, diced mushrooms and garlic in the olive oil.

  • 3. Add the rice and cook for approximately 1 – 2 minutes, stirring continuously.

  • 4. Add a ladle of stock and a pinch of salt.

  • 5. Continue to stir the risotto and keep adding the stock as it gets absorbed.

  • 6. When the rice is cooked remove from the heat and add the butter and parmesan.

  • 7. Place a lid on the pan and allow to sit for a few minutes.

  • 8. Meanwhile sauté the remaining mushrooms with butter and garlic.

  • 9. Pour the risotto into a bowl and top with the sautéed mushrooms.

  • 10. Add parmesan shavings and finely chopped parsley.

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    Ingredients

    • 1 Litre chicken stock
    • 1 Tablespoon Olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves finely chopped
    • 100g butter
    • 250g wild mushrooms (approximately). Finely dice approx. ¼ of the mushrooms. Slice the remainder
    • 100g risotto rice
    • 100g grated parmesan
    •  finely chopped parsley
    • 1 sprig of thyme

    By Views 155  Added Sat Jul 14 2012


    Risotto is a simple, hearty and tasty meal, the wild mushrooms add a lovely flavour