Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g risotto rice; 400 g chestnut mushrooms; 40 g butter; 14 g olive oil; 100 g onion; 6 g garlic; 120 ml white wine; 1200 ml chicken stock; 60 g parmesan; 10 g parsley; 3 g salt; 1 g black pepper

Italian · Main Course · 50 min · 4 servings

Ingredients

300 g risotto rice
400 g chestnut mushrooms
40 g butter
14 g olive oil
100 g onion
6 g garlic
120 ml white wine
1200 ml chicken stock
60 g parmesan
10 g parsley
3 g salt
1 g black pepper

Instructions

Heat the chicken stock in a pan and keep it hot over low heat. Finely chop the onion and garlic and slice the chestnut mushrooms.
In a wide pan, fry the mushrooms over high heat in half of the olive oil and a little of the butter for 6-7 minutes until their liquid has gone and they are browned; season with salt and black pepper and set aside on a plate.
In the same pan, soften the onion in the remaining olive oil over low heat for 5 minutes, then add the garlic for a minute.
Add the risotto rice and toast it for 2 minutes until the grains turn glossy. Pour in the white wine and stir until absorbed.
Add the hot stock a ladle at a time, stirring constantly and adding the next only once the last has been absorbed. It takes 18-20 minutes for the rice to become tender with a slight bite.
Return the mushrooms and warm them through. Off the heat, beat in the rest of the butter and the grated parmesan until creamy.
Cover and rest for 2 minutes, then scatter with chopped parsley and serve at once.

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