Mushroom Risotto

This creamy and rich mushroom risotto recipe is the ultimate comfort meal, that is easy and simple to and make that will leave you feeling satisfied.

Dish Type: Vegetarian

Prep: 8 mins

Cook: 28 mins + soaking

Serves 4

Ingredients:

- 60g porcini mushrooms
- 3 finely chopped garlic cloves
- 3 1/2 tbsp olive oil
- 1 finely chopped onion
- 250g chopped chestnut mushroom.
- 1 vegetable stock
- 315 g risotto rice (arborio)
- 1 x 175ml glass white wine
- 30g butter
- Chopped parsley leaves
- 50g freshly grated parmesan
- Salt and pepper to taste
- 1 litre water

Method

STEP 1

First place the 60g of mushrooms into a bowl and pour 1 litre of boiling water over. Allow the mushrooms to soak in the water for up to 20 mins and then drain the water into a separate bowl and keep them aside.

STEP 2

Crumble in 1 vegetable stock cube into the mushroom liquid making sure to squeeze the mushrooms gently to remove the excess liquid.

STEP 3

Grab a shallow saucepan and over a medium flame, begin to heat the olive oil. Once warm add 1 finely chopped onion and 3 finely chopped garlic cloves, then cook for about 5 mins until soft.

STEP 4

Stir in the remaining chopped chestnut mushrooms and the dried mushrooms, and cook till soft. Don’t forget to season with salt and pepper.

STEP 5

Next into the pan, pour in the 300g risotto and cook for 1 min. Add 175ml of white wine and let it bubble until all the alcohol evaporates.

STEP 6

Continuing to stir, then slowly begin to pour a quarter of the mushroom stock. Let the rice simmer, stirring often, until the rice has fully absorbed all the liquid.

STEP 7

Continue stirring until the rice is cooked. Make sure to slowly add the stock and mix it in until it becomes creamy. If the rice is still undercooked, add a splash of water, and keep the pan hot. Then remove from the heat and add the butter and sprinkle generously with cheese and parsley. Tuck in and enjoy the dish!

All images, Ⓒ Pexels / Recipe researched and created by Nazifa Miah 

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