Mushroom Risotto
A creamy northern Italian classic. Patience and hot stock are all it takes: the rice releases its starch slowly as you stir.
Prep10 min
Cook30 min
Makes4 servings
LevelMedium
Allergens: Milk. Always check labels.
Ingredients
Method
- Keep the stock at a gentle simmer in a saucepan.
- Heat half the oil in a wide pan and fry the mushrooms over high heat until golden. Season, then set aside.
- Lower the heat, add the rest of the oil and the onion and cook for 5 minutes until soft. Add the garlic and rice and stir for 1–2 minutes until the rice looks translucent at the edges.
- Pour in the wine and stir until it has almost evaporated.
- Add the hot stock a ladle at a time, stirring often and waiting until each addition is mostly absorbed. After about 18 minutes the rice should be creamy and just tender with a little bite.
- Stir in the mushrooms, butter and cheese, cover and rest for 2 minutes. Season and finish with parsley.
Cook's tip: Traditional Parmesan is made with animal rennet; use a vegetarian hard cheese if that matters to you.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
