Mushroom risotto
Love this flavourful and fresh mushroom risotto. As the summer months dwell, I despise heavy preparations with too much dairy. This is my favourite summer risotto preparation. Slow-cooked goodness with fresh herbs and good cheese makes this a winner! Easy to swap the mushrooms for asparagus, corn and even use a medley of vegetables for a lovely summer meal. This is a family favourite!
Serves 2
Ingredients
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1 cup of arborio rice
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100 g button/porcini mushrooms, chopped
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4 cups of vegetable stock, heated up
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1/2 onion, chopped
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1 garlic glove, crushed
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2 tbsp parsley, 1 tbsp chopped
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1 tablespoon of butter
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2 spoons of olive oil
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1 tbsp lemon juice
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Salt and pepper to taste
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Freshly grated parmesan to serve (about 1/2 a cup)
Instructions
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Heat the butter in a large, heavy-based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened
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Add the mushrooms and the oil and fry for a further 2-3 minutes, until browned.
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Stir in the rice and coat in the oil and butter.
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Pour in a ladleful of stock and simmer, stirring, until the liquid has been absorbed.
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Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed.
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Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. You can stop a bit earlier if you like it al dente.
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Stir in the parsley, salt, pepper, lemon juice and half the grated parmesan
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Serve with freshly grated Parmesan and more parsley for garnish.
Adjustments and additions
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Add a spoon of truffle oil at the end and shave some truffles to turn it into a truffle risotto
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Add some faster cooking mushrooms like porcini before adding the seasoning for more depth of flavour. Dried mushrooms soaked in warm water work well too