Mushroom Risotto 🍄

Sez
Oct 26, 2019
2 min read

Never thought risotto was easy to make until we made this one! If you like mushroom and cheese, this risotto brings out the best in these 2 ingredients. Enjoy 🤤

Serves: 4

Difficulty: Level 2

Wow factor: ⭐⭐️⭐️⭐️⭐️

Ingredients

150gr of chopped chestnut mushrooms
150gr of chopped shitake mushrooms
2 shallots finely chopped
2 garlic cloves finely chopped
1 glass of white wine (175ml) you can use any, we used chardonnay
1 vegetable stock cube dissolved in 1 litre of boiling water
300gr arborio risotto rice
Olive oil
25gr slightly salted or salted butter
25gr grated parmesan + more to serve
Handful of chopped parsley
Salt & pepper to taste

Instructions

In a medium-sized pan, over medium heat, heat a glug of olive oil. Around 2 tablespoons is enough
Add the shallots fry until soft, then add garlic. Fry for about 5 minutes
Stir in mushrooms, fry until soft add some salt & pepper to taste. This might take around 10 minutes
When the mushroom is all soft and cute, tip in 300gr of rice
Now time to get boozy! Add wine and mix until the rice has absorbed most of the wine
Take your vegetable stock, and pour 1/4 of it into the pan and keep mixing until the rice has fully absorbed the liquid, repeat this step until you run out of stock. It is very important you keep stirring so the rice doesn't burn. Your wrist might start to get a bit sore so get your friend / sister / brother / bf / gf to take turns with you
When the rice is ready (it's looking thicc, plump and tender, but not like porridge), take the pan off the heat, add the butter, parmesan, 1 handful of parsley and mix well until they all marry together nicely
Now put the lid back on for a few minutes
Give it one last stir and it is now ready to serve! Top it off with more parmesan and parsley 👀