Really easy mushroom risotto
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
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.
By Jenny White
Ingredients
- 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.
Add the rice and stir to coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladle of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the stock has been absorbed and the rice is plump and tender (this will take about 20 minutes).
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.
Recipe tips
Stirring constantly will help release the starch from the rice and make the risotto extra creamy, but if you need to get on with other things you can add all the stock at once and stir regularly, especially towards the end of the cooking time.
Using hot stock speeds up the cook time, so be aware that your risotto will take longer to cook if you are adding cold stock.
The risotto is ready when the rice is soft but retaining a slight bite. It shouldn't be mushy.
Carnaroli rice will make a creamier risotto, but is more expensive than arborio and hard to find in shops. Vialone nano is another good choice, if you can find it.
