Mushroom risotto recipe
Really easy mushroom risotto This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt. 1 tbsp dried porcini mushrooms2 tbsp olive oil1 onion, chopped2 garlic cloves, finely chopped225g/8oz chestnut mushrooms, sliced350g/12oz arborio rice150ml/¼ pint dry white wine1.2 litres/2 pints hot vegetable stock2 tbsp chopped fresh parsley25g/1oz buttersalt and freshly ground black pepperfreshly grated Parmesan (or similar vegetarian hard cheese), to serve 1 tbsp dried porcini mushrooms 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 225g/8oz chestnut mushrooms, sliced 350g/12oz arborio rice 150ml/¼ pint dry white wine 1.2 litres/2 pints hot vegetable stock 2 tbsp chopped fresh parsley 25g/1oz butter salt and freshly ground black pepper freshly grated Parmesan (or similar vegetarian hard cheese), to serve Method Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned. Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan. Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.