🍲

Mushroom Risotto

Name: Mushroom Risotto
Cuisine: International
Ingredients: 1 tbs dried porcini mushrooms; 25g butter; 2 tbs chopped fresh parsley; 1.2 litres hot vegetable stock; 150ml dry white wine; 350g arborio rice; 225g sliced chestnut mushrooms; 2 garlic cloves; 1 onion; 2 tbsp olive oil; freshly grated parmesan

Over a year ago 552 views

Main Course 🥛 Dairy Free 🥚 Egg Free 🥕 Vegetarian

Ingredients

1 tbs dried porcini mushrooms
25g butter
2 tbs chopped fresh parsley
1.2 litres hot vegetable stock
150ml dry white wine
350g arborio rice
225g sliced chestnut mushrooms
2 garlic cloves
1 onion
2 tbsp olive oil
freshly grated parmesan

Accompaniment

Description

easy mushroom risotto

Method

1
Soak the porcini mushrooms in hot water for 10 mins, 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 mins, until softened. Add the chestnut mushrooms and fry for a further 2.3 mins, 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 addiing the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
Roughly chop the soaked procini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.