Mushroom Risotto

Creamy Arborio rice cooked with mixed mushrooms, white wine and Parmesan for a comforting Italian classic.

Ingredients

• 1 1/2 cups (300 g) Arborio rice
• 1 lb (450 g) mixed mushrooms, sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 5 cups (1.2 L) hot vegetable or chicken stock
• 1/2 cup (120 ml) dry white wine
• 3 tablespoons olive oil
• 2 tablespoons butter
• 3/4 cup (75 g) grated Parmesan
• 2 tablespoons chopped parsley
• Sea salt and freshly ground black pepper

Directions

1. Heat 1 tablespoon oil in a pan and fry the mushrooms over high heat until golden. Season and set aside.
2. In the same pan, add the remaining oil and gently cook the onion and garlic until soft but not colored.
3. Stir in the rice and toast for 1-2 minutes until the edges look translucent. Pour in the wine and let it bubble away.
4. Add the hot stock one ladle at a time, stirring often and only adding more once the liquid is absorbed. Continue for about 18-20 minutes until the rice is creamy but still has a slight bite.
5. Stir most of the mushrooms back in during the last few minutes.
6. Off the heat, beat in the butter and Parmesan until glossy. Season, stir in the parsley, and top with the reserved mushrooms to serve.

Notes

Adapted from Gordon Ramsay’s mushroom risotto.