Mushroom Risotto
Creamy mushroom risotto with parmesan, finished glossy rather than heavy.
45 min · Medium · Serves 4 · ~480 kcal / serving · Italian
Ingredients
- 300 g arborio rice
- 300 g mushrooms · sliced
- 1 onion · finely chopped
- 2 garlic cloves · minced
- 1 litre vegetable stock · kept hot
- 2 tbsp olive oil
- 30 g butter
- 60 g parmesan · grated
- salt · to taste
- black pepper · to taste
Cook tips
- Keep the stock hot so the rice cooks evenly.
- Finish with butter and parmesan off the heat.
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Method
- 1
Brown the mushrooms
Cook mushrooms in olive oil over medium-high heat until browned. Set aside.
7 min timer
- 2
Start the rice
Cook onion until soft, add garlic, then stir in arborio rice for 1 minute.
6 min timer
- 3
Add stock gradually
Add hot stock a ladle at a time, stirring regularly and adding more when mostly absorbed.
20 min timer
- 4
Return mushrooms
Fold the mushrooms back in when the rice is tender with a slight bite.
- 5
Finish off heat
Remove from heat and stir in butter and parmesan. The risotto should spread softly on the plate.
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