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Mushroom risotto
Serves 4 Starters and mains
Ingredients
- 100g butter
- 400g mushrooms of your choice (or a mix), trimmed
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 350g risotto rice
- 200ml dry white wine
- 200ml dry white wine
- 80g Italian or other mature hard cheese, grated
- handful flat-leaf parsley, chopped (optional)
Method
Put some of the butter in a frying pan, add the mushrooms and cook over a medium heat for 4-5 minutes until nicely coloured, then season with salt and set aside.
In a large pan, melt the
remaining butter and fry the
shallots, garlic and rice. Pour in the wine and let it boil into
the rice until absorbed. While
stirring, top up the rice with
stock, a little at a time, until it
is absorbed by the rice. This
should take 18–22 minutes
altogether. The rice should
maintain a slightly harder centre
and be firm to the bite so you
may not need all the stock.
Remove the pan from the heat and fold in the cheese and, if necessary, the last of the stock. Add salt to taste, then scoop the rice on to 4 plates and top with the mushrooms, black pepper and chopped parsley, if using.
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