mainItalian

Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g arborio rice; 250 g mixed mushrooms; 1 litre hot chicken or veg stock; 1 onion; 2 cloves garlic; 150 ml white wine; 50 g butter; 50 g parmesan; fresh thyme

Creamy, earthy and deeply satisfying. The key is stirring with love and good stock.

c

Chef Marcus

Prep 10m · Cook 35mServes 4Medium

italian risotto mushroom vegetarian comfort

Ingredients

Serves 4

300 g arborio rice
250 g mixed mushrooms, sliced
1 litre hot chicken or veg stock
1 onion, finely diced
2 cloves garlic, crushed
150 ml white wine
50 g butter
50 g parmesan, finely grated

fresh thyme, a few sprigs

Cook

Method

1
Sauté the mushrooms in butter with thyme until golden. Season and set aside.
6 min
2
In the same pan, soften the onion for 5 minutes. Add garlic, cook for 1 minute. Add the rice and stir for 2 minutes until translucent at the edges.
8 min
3
Pour in the wine and stir until absorbed. Then add the hot stock one ladleful at a time, stirring continuously, waiting for each addition to be absorbed before adding the next.
20 min
4
When the rice is creamy and al dente, stir in the mushrooms, remaining butter and parmesan. Rest for 2 minutes before serving.
3 min

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