Creamy mushroom risotto

True Love
6 servings
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An easy and delicious risotto.

By Food24 November 03 2009
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Ingredients (10)

750.00 ml stock — vegetable or chicken
80.00 ml wine — dry white
60.00 g butter
15.00 ml oil
1.00 onion — chopped
2.00 garlic — cloves, crushed
250.00 ml rice — arborio, uncooked
200.00 g button mushrooms — sliced
45.00 ml parmesan cheese — grated
sea salt and freshly ground black pepper
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Method:

Bring stock and wine to the boil and keep hot.

Melt butter and oil, and lightly fry onion and garlic.
Add Arborio rice and stir until rice is coated with butter mixture.

Stir in mushrooms and cook for 1 minute.

Pour 165 ml (2/3 cup) of the hot stock into the rice and cook, stirring over a gentle heat until liquid has been absorbed.

Continue adding stock gradually, stirring until absorbed before each addition.

Stir in parsley, cheese, salt, and pepper to serve.



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