Classic Mushroom Risotto
A simple risotto that is full of flavour and so easy to make.
A simple risotto that is full of flavour and so easy to make.
Servings 4 People
Ingredients
- 225 g chestnut mushrooms sliced
- 1 tbsp porcini mushrooms dried
- 25 g butter
- Parmesan grated
- 2 tbsp olive oil
- 2 tbsp parsley chopped
- 1 large onion chopped
- 2 cloves garlic finely chopped
- 350 g arborio rice
- 150 ml dry white wine
- 1.2 ltr vegetable stock
- salt
- black pepper ground
Instructions
- Pour hot water into a glass and add the porcini mushrooms to soak for at least 10 minutes. When soaked, drain well.
- Add the oil to a large heavy saucepan and when hot, add the onion and garlic.
- Fry for a few minutes, until they have softened.
- Add the chestnut mushrooms and fry the mix for a further few minutes until nicely browned.
- Add the rice and coat in the oil.
- Add the wine to the pan and allow to simmer. Continue to stir until the liquid has been fully absorbed.
- Add a large spoon/ladle of the hot vegetable stock and continue simmering.
- The mixture needs to be stirred until again, the liquid has ben absorbed.
- Repeat with another spoon/ladle until the stock has been fully absorbed. When finished, the rice should be a lovely texture and size.
- Chop the drained porcini mushrooms and stir into the risotto.
- Add the chopped parsley and the butter,
- Finally add the alt and pepper to taste.
- Serve with a sprinkling go f freshly grated parmesan.
Nutrition
Calories: 1968kcal | Carbohydrates: 318g | Protein: 32g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 54mg | Sodium: 217mg | Potassium: 1868mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1265IU | Vitamin C: 23mg | Calcium: 120mg | Iron: 17mg