Mushroom Risotto
This might just be the most luxurious and dreamy mushroom risotto going. You’ve got a mix of beautifully earthy mushrooms lovingly cooked in creamy butter, garlic, Parmesan cheese (or a veggie alternative), white wine and arborio rice. What you’re left with is a silky and rich risotto with minimal effort. Give it a go. It’s everything you could want and need for a tasty mid-week dinner.
Although I used oyster and forest chestnut mushrooms for this dish, you can mix it up and use whichever ones you’d prefer. If you love a bit of nature and are into foraging, just make sure you don’t use one of the dodgy varieties. I won’t have anyone hallucinating or visiting hospital after trying out my recipe. I played it safe with shop bought haha.
Now as you know, for me a dinner isn’t a dinner without the a good helping of carbs. So for more beige based (but absolutely delicious) dinner ideas, check out my recipes here.
Ingredients
- 300g mushrooms of your choice, cleaned and chopped (I used 150g oyster mushrooms and 150g forest chestnut mushrooms)
- 1 small onion, finely chopped
- 2 cloves of garlic, finely minced
- 3 tbsp olive oil
- 150g(ish) Arborio rice
- 1/2 a glass of white wine
- 1 mushroom stock cube, dissolved in 500ml boiling water
- 30g salted butter
- 30g finely grated Parmesan or veggie alternative
- Small handful of chopped parsley
- Squeeze of lemon (optional)
- Salt and pepper
Method
- In a sauce pan on a high heat, use half of the olive oil to fry off your mushrooms (do this in batches so that you don’t over crowd the pa). Cook until golden and not soggy. Keep a quarter of them for serving.
- Then turn the pan down to low and in the same pan with the mushrooms add the rest of the oil, the onion and the garlic and cook until the onion is translucent.
- Add the rice and toast off. This should take 2 minutes.
- Add the wine and cook down for a further 1-2 mins until there isn’t much liquid left.
- Add 1/3 of the stock and stir in, cook on a low temp, it should just be gently bubbling, stir occasionally and leave to cook for around 5-7 minutes until the liquid has reduced.
- Keep adding the stock like this until fully incorporated.
- The rice should be thick and starchy.
- Stir in the butter, Parmesan and parsley. If the risotto is a bit liquidy add more Parmesan to soak it up.
- Serve and top with your saved mushrooms and another grate of Parmesan!