About this recipe:Savoury and cheesy. Superb vegetarian dish for dinner parties. You can substitute Pecorino Romano for Parmesan, and porcinis for chanterelles.
Christine M. Cook
2 cloves garlic, chopped
300g sliced chanterelle mushrooms
450g Arborio risotto rice
1.2L vegetable stock
200g freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
In a large frying pan over medium-high heat, melt 30g butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
Meanwhile, melt remaining butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable stock approximately 125ml at a time, stirring frequently and allowing all the liquid to be absorbed before adding more stock. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.