Mushroom Risotto
, 50 min, Serves 4–5
Creamy arborio risotto with golden garlic-butter mushrooms stirred through and piled on top.
| 500 g mushrooms, sliced 3 mm thick | Brown 1st batch mushrooms, ~5.5 min | Brown 2nd batch, remove all to bowl | Stir through half the mushrooms | Top with reserved mushrooms, garnish & serve | ||||
| 250 g mushrooms, quartered | ||||||||
| 1 1/2 tbsp butter (for the first batch) | ||||||||
| 1 tbsp olive oil (for the first batch) | ||||||||
| 1/2 tbsp butter (for the second batch) | ||||||||
| 1 tbsp olive oil (for the second batch) | ||||||||
| 1 garlic clove, minced (for the mushrooms, first batch) | ||||||||
| 1 garlic clove, minced (for the mushrooms, second batch) | ||||||||
| 1/4 tsp salt and 1/4 tsp pepper (first batch) | ||||||||
| 1/4 tsp salt and 1/4 tsp pepper (second batch) | ||||||||
| 1 tbsp butter (for the risotto) | Melt butter, cook garlic & onion 2 min | Add wine, simmer 2 min until evaporated | Stir in rice 1 min until translucent | Add stock 1.5 cups at a time, ~13 min | Stir in cream, butter, vigorously | Stir in parmesan, salt & pepper | ||
| 1 garlic clove, minced (for the risotto) | ||||||||
| 2 eschallots / French onions, finely chopped (or 1/2 onion) | ||||||||
| 60 ml dry white wine | ||||||||
| 250 g arborio rice, uncooked | ||||||||
| 1.2 L low-sodium chicken stock, warm | ||||||||
| 120 ml cream (optional but recommended) | ||||||||
| 30 g butter (optional) | ||||||||
| 50 g parmesan, finely grated | ||||||||
| 1/2 tsp salt and 1/2 tsp pepper (to finish) | ||||||||
| Finely chopped parsley or chives, to serve | ||||||||
| Freshly grated parmesan, to serve |
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