This classic mushroom risotto combines intense nutty porcini mushrooms with plump rice and juicy chestnut mushrooms. It's a tasty option for vegetarians and non-vegetarians alike.
Mushroom risotto - serves 4
Ingredient for mushroom risotto
- 1 tbsp dried porcini mushrooms
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 225g chestnut mushrooms, sliced
- 350g arborio rice
- 150ml dry white wine
- 1.2 litres hot vegetable stock
- 2 tbsp chopped fresh parsley
- 25g butter
- Salt and freshly ground black pepper
- Freshly grated parmesan, to serve
Method for making mushroom risotto
- Soak the porcini mushrooms in hot water for 10 minutes, then drain well
- Heat the oil in a large saucepan and add the onion and garlic
- Fry over a gentle heat for 2-3 minutes, until softened
- Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned
- Stir in the rice and coat in oil
- Pour in the wine and simmer, stirring, until the liquid has been absorbed
- Add a ladleful of the stock and simmer, stirring until the liquid has been absorbed
- Continue adding the stock in this way, until all the liquid has been absorbed
- Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper
- Serve with freshly grated parmesan
