Creamy Mushroom Risotto

Ingredients

• 1.2 litres warm stock
• 300g mushrooms, sliced
• 1.5 cups arborio rice
• 1 onion, diced
• 2 garlic cloves, minced
• 100ml white wine
• 3 tbsp butter
• 50g parmesan
• Salt and pepper
• Parsley

Instructions

1. Fry the mushrooms in a knob of butter until golden; set aside.
2. Soften the onion and garlic in more butter.
3. Stir in the rice and toast for 2 minutes.
4. Add the wine, then the warm stock a ladle at a time, stirring, until absorbed.
5. After 18-20 minutes the rice should be creamy and al dente.
6. Stir in the mushrooms, remaining butter and parmesan off the heat.

Serving suggestions

• Finish with parsley and extra parmesan.

Storage & reheating

Best fresh; leftovers make great arancini.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions