Really Easy Mushroom Risotto
This creamy mushroom risotto is a luxurious dish that brings together earthy nutty flavors with a hint of wine. Every bite is a comforting blend of tender Arborio rice, plump chestnut mushrooms, and the unique depth of porcini mushrooms. The finishing touch of fresh parsley, butter, and Parmesan ties everything together beautifully, making this dish a true delight for the senses.
— Constant Cookbook
Ingredients
- 1 tbsp dried porcini
- 2 tbsp olive oil
- 1 onion
- 2 garlic
- 225g/8oz chestnut mushrooms
- 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
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 480kcal
- Carbohydrate Content: 75g
- Fat Content: 12g
- Fiber Content: 3g
- Protein Content: 10g
- Saturated Fat Content: 4g
- Sugar Content: 4g
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