Creamy mushroom risotto


mushroom

Ingredients 10
Servings 6
Time

Ingredients

  • 750
    ml
    vegetable or chicken stock
  • 80
    ml
    dry white wine
  • 60
    g
    butter
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 250
    ml
    uncooked arborio rice
  • 200
    g
    button mushrooms, sliced
  • 45
    ml
    grated Parmesan cheese
  • salt and freshly ground black pepper
 

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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