Mushroom Risotto

A warm hearty dish that can be adapted very easily to suit your tastes. Delicious served with a green salad and warm crusty bread & butter.

Difficulty:πŸ‘πŸ‘πŸ‘

Cost: £££

Serves 4 people


1 medium onion – finely chopped
15g butter
2 tbsp olive oil
1 clove garlic – finely chopped, or crushed
180g risotto rice
450ml boiling stock, either chicken or vegetable (use 1 stock cube or 1 tsp bouillon powder) or you can use the liquid from soaking any dried mushrooms (see below)
1 glass white wine (optional)
120g button, or other fresh, mushrooms – or a mixture of fresh and rehydrated dried ones
Salt and pepper

  1. Take a large heavy-based frying pan, set it over a low heat. Add the oil and butter.
    When the butter has melted put in the onions and let them fry gently until they are soft and transparent, but not brown. This will take about 7-10 minutes.
  2. Add the garlic to the pan. Add the rice and stir well, keeping the heat low.
  3. Make up the stock by dissolving the cube or bouillon powder in the boiling water in a jug. Add the wine and about one third of the stock to the pan and stir well. Raise the heat slightly, the liquid in the pan should be bubbling gently as the rice absorbs it. Keep stirring from time to time.
  4. Wipe the mushrooms if necessary, and slice them. As the rice dries out, add another third of the stock and the mushrooms. Stir regularly to ensure that the rice cooks evenly and does not stick to the bottom.
  5. When the liquid has disappeared pour in the remainder of the stock and stir again and allow rice to finish cooking. If the rice is still hard in the middle, add a little more water and cook for a few minutes longer. Add pepper, and salt if necessary.

Method

  1. Take a large heavy-based frying pan, set it over a low heat. Add the oil and butter.
    When the butter has melted put in the onions and let them fry gently until they are soft and transparent, but not brown. This will take about 7-10 minutes.
  2. Add the garlic to the pan. Add the rice and stir well, keeping the heat low.
  3. Make up the stock by dissolving the cube or bouillon powder in the boiling water in a jug. Add the wine and about one third of the stock to the pan and stir well. Raise the heat slightly, the liquid in the pan should be bubbling gently as the rice absorbs it. Keep stirring from time to time.
  4. Wipe the mushrooms if necessary, and slice them. As the rice dries out, add another third of the stock and the mushrooms. Stir regularly to ensure that the rice cooks evenly and does not stick to the bottom.
  5. When the liquid has disappeared pour in the remainder of the stock and stir again and allow rice to finish cooking. If the rice is still hard in the middle, add a little more water and cook for a few minutes longer. Add pepper, and salt if necessary.

Ingredients

1 medium onion – finely chopped
15g butter
2 tbsp olive oil
1 clove garlic – finely chopped, or crushed
180g risotto rice
450ml boiling stock, either chicken or vegetable (use 1 stock cube or 1 tsp bouillon powder) or you can use the liquid from soaking any dried mushrooms (see below)
1 glass white wine (optional)
120g button, or other fresh, mushrooms – or a mixture of fresh and rehydrated dried ones
Salt and pepper


You can use whatever type of mushrooms you prefer – fresh or dried. If using dried follow the instructions for soaking them – the liquid can be added to the cooking stock for extra flavour.

This dish works well with chicken and bacon – add half way through and reduce the amount of mushrooms you use.

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