This risotto is flavoured with mushrooms, garlic, white wine and fresh coriander - it pairs perfectly with pork chops or steak.
4 people made this
250g mushrooms, cleaned and sliced
1 onion, finely chopped
2 stalks celery, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1 tablespoon butter
300g risotto rice
200ml white wine
400ml chicken stock
salt and pepper to taste
30g fresh coriander, finely chopped
handful grated Parmesan cheese
1/2 lemon, juiced
Method Prep:15min › Cook:30min › Ready in:45min
Place mushrooms in a dry pan over low heat; cook and stir until softened. Transfer to a plate, season to taste with black pepper to taste and set aside.
Heat 2 tablespoons of oil in same pan; add butter and chopped onion, celery and garlic. Cook and stir for about 7 minutes, or until softened.
Add rice and stir to coat with oil; add wine and stir until wine has evaporated.
Stir in 100ml of the warm chicken stock; stir frequently until liquid is absorbed. Continue cooking and stirring, adding 100ml chicken stock as necessary until stock is used up and risotto is creamy. The entire process takes about 30 minutes. Season to taste with salt and black pepper.
Add the cooked mushrooms, fresh coriander, grated Parmesan cheese and lemon juice; stir well and serve.