Mushroom risotto

This recipe is reproduced from the Chili lime deli's newsletter, with the kind permission of owner, John Caffrey

Mushroom risotto

Servings:	4 to 6 people
Calories per serving:	338
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	16th December 2012

Best recipe review Not a risotto fan 3/5 Sorry! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon dried mushrooms
• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 225 g (8 oz) fresh chestnut mushrooms, sliced
• 350 g (12 oz) Arborio rice
• 150 ml (1/4 pint) dry white wine
• 1.2 litres (2 pints) hot vegetable stock
• 2 tablespoons fresh parsley, chopped
• 25 g (1 oz) butter
• Sea salt and freshly ground black pepper
• Freshly grated Parmesan cheese to garnish

Method

1. Soak the mushrooms in just boiled water for 10 minutes - reserve the liquor to add to the stock
2. Heat the oil in a large pan and sauté the onions and garlic for 4 minutes until softened. Add the mushrooms and sauté for another 4 minutes until coloured
3. Stir in the rice and coat well with the oil
4. Pour in the wine and simmer until it has been absorbed into the rice
5. Add a ladle of the stock, stir gently and simmer until the stock has been absorbed. Repeat until all the stock has been absorbed and the rice is plump and tender.
6. Roughly chop the soaked mushrooms, stir into the risotto with the butter. Season to taste and serve immediately

Serving suggestions

Serve hot with grated Parmesan cheese

Chef's notes

When adding the stock a ladle at a time, don't be tempted to hurry this stage. Always wait until the last ladle has been absorbed before adding the next - it's going to take about 20 minutes to complete.

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