House recipe
🍄 Mushroom risotto
Risotto rice stirred slowly with hot stock, then finished with browned mushrooms, butter and parmesan.
Allergens. Contains: Milk, Sulphites. May contain, depending on the brands you buy: Celery, Gluten, Milk, Soy, Mustard.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g risotto rice
- 300 g mushrooms, sliced
- 2 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp olive oil
- 30 g butter
- 100 ml dry white wine
- 1 litre vegetable stock, kept hot
- 3 sprigs thyme, leaves picked
- 50 g parmesan, finely grated
- 1 small handful flat-leaf parsley, chopped
- Salt, to taste
- Black pepper, to taste
Method
- Fry the mushrooms in 1 tbsp olive oil over high heat until golden and any liquid has gone. Season and set aside.
- In a wide pan, soften the shallot and garlic in the remaining oil and half the butter over low heat for 5 minutes.
- Add the rice and thyme and stir for a minute until the grains look glassy at the edges.
- Pour in the wine and let it bubble away.
- Add the hot stock a ladle at a time, stirring often and waiting until each ladle is almost absorbed, for 18–20 minutes until the rice is tender with a slight bite.
- Stir in the mushrooms, the rest of the butter and the parmesan. Cover and rest for 2 minutes.
- Season, scatter with parsley and serve loose and creamy.