About this recipe:This mushroom risotto makes a beautiful starter for a dinner party or a romantic dinner with a glass of wine.
1 litre chicken stock
100ml dry white wine
1 knob of butter
200g white mushrooms, cleaned and cut into thin strips
100ml olive oil
1 onion, chopped
300g Arborio rice
75g grated Parmesan
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:20min › Extra time:35min › Ready in:1hr10min
In a large pan bring chicken stock to the boil. Pour in white wine and continue to boil for 3 minutes, then lower the heat to to the lowest setting.
Cook mushrooms in a frying pan with butter until soft. Once soft, remove from heat and set aside.
Heat olive oil in a pan over low heat and cook onion for 2 to 3 minutes, or until soft. Add rice and stir, then add a ladleful of hot chicken and wine stock. Mix well and continue gradually adding stock, taking care to mix well so that the rice does not stick to the pan.
Continue until all of the stock has been added and the rice is firm but tender.
Drain any excess juices from the mushrooms, then add the mushrooms to the risotto along with the Parmesan. Stir to combine, then season to taste with salt and pepper. Serve straightaway with extra grated Parmesan, if desired.
This mushroom risotto can be made with any type of mushroom with great success. Also try adding some fresh herbs, such as thyme or parsley.