Mushroom Risotto
Indulge in the rich and comforting flavors of this mushroom risotto, where every creamy bite is bursting with earthy mushrooms, fragrant garlic, and savory Parmesan cheese. An aromatic concoction that requires patience and attention as you coax each grain of Arborio rice to a tender perfection, creating a sumptuous dish that is well worth the effort.
— Constant Cookbook
Ingredients
- 1-2 punnets mushrooms
- 3 cloves garlic, finely chopped or crushed
- Arborio rice, one handful per person works well
- 1 small red onion, finely chopped
- White wine (optional)
- Olive oil
- Knob of butter
- 1/2 stock cube (vegetable)
- Parmesan + extra to serve
Instructions
- In a pan fry the mushrooms in a drop of oil until just brown, remove from the pan and set aside in a bowl.
- Keeping the pan on a medium heat, add a drop more oil and fry the onions and garlic for two minutes.
- Add the rice to the pan, along with the mushrooms again and a slosh of water and wine if you are using it. Also add the stock cube.
- You should be cooking for about 30-40 minutes on a medium heat, constantly stirring and adding water a bit at a time, when the rice seems to have soaked up the water add more. You should be contantly tasting to test when the rice is ready, and arborio rice only gets softer in the last few minutes. So be careful.
- In the last few minutes add the butter and any parmesan and stir well.
- When serving, add extra parmesan for extra taste.
Yield
Serves 3
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