Yummiest Mushroom Risotto
A great vegetarian dish that is reeaalllly filling...! It can take some time to cook as the liquid needs to absorb bit by bit, whilst stirring, to get the creamiest result without burning the bottom of the pan. I buy pre-sliced mushrooms to save on prep time.
Ingredients
Serves: 4
- 7 cups vegetable or chicken stock
- 1 cup white wine
- 2 tablespoons olive oil
- 60g butter
- 1 leek, thinly sliced
- 400g sliced mushrooms
- 500g arborio rice
- 1/4 cup grated Parmesan cheese + extra for serving
- 1/4 cup chopped flat-leaf parsley + extra for serving
- freshly ground black pepper to taste
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Place stock and wine in a large saucepan and bring to the boil for 5 minutes then keep at a low simmer.
- Heat oil and butter in a large, deep frying pan over medium heat. Add leek and cook, stirring, for 5 minutes or until soft. Add mushrooms and cook a further 5 minutes
- Stir in the arborio rice and cook until translucent. Add 1/2 cup simmering stock, stirring until almost completely absorbed. Continue adding 1/2 cup stock at a time, stirring until stock is absorbed and rice is tender, about 25 minutes.
- Once stock is absorbed, stir in Parmesan cheese and parsley. Stir until melted and mixed all the way through.
- Serve garnished with extra parsley and parmesan and pepper to taste
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (12)
Altered ingredient amounts. Used chopped basil instead of parsley; lemon juice instead of wine...only because didn't have either ingredient in the fridge! - 06 Apr 2009
Used different ingredients. Used a Sauv Blanc, a mix of Swiss Brown, shiitake, button and field mushrooms, added a dash of lemon juice at the end, and used continental parsley. So tasty! - 07 Jan 2010
But that's the whole point of risotto! Stirring to maximise the full potential of the rice! - 13 Aug 2013