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Osso Buco Style Mushroom Risotto with Gremolata
Risotto with arborio rice cooked in warm stock, stirred with sauteed mushrooms, vegetables, garlic, parmesan and butter.
- 300 g arborio rice
- 400 g mixed mushrooms
- 1200 ml vegetable stock
- 150 ml white wine
- 1 medium onion
- 2 sticks celery sticks
- 1 medium carrots
- 3 cloves garlic cloves
- 80 g parmesan cheese
- 40 g butter
- 3 tbsp olive oil
- 1 large lemon
- 20 g fresh parsley
- 2 leaves bay leaves
- 4 sprigs fresh thyme
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Add to a shopping listHow the shopping list works →- Step 1
Heat stock in saucepan and keep warm. Finely dice onion, celery and carrot.
- Step 2
Slice mushrooms thickly. Mince 2 garlic cloves, reserve 1 for gremolata.
- Step 3
Heat 2 tbsp olive oil in heavy-based pan. Sauté mushrooms until golden, about 8 minutes. Season and remove.
- Step 4
Add remaining oil and half the butter to pan. Cook diced vegetables for 8 minutes until softened.
- Step 5
Add minced garlic, bay leaves and thyme. Cook 1 minute.
- Step 6
Add rice, stir for 2 minutes until grains are coated and translucent at edges.
- Step 7
Pour in wine, stir until absorbed.
- Step 8
Add warm stock one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more.
- Step 9
After 18-20 minutes, rice should be creamy but still have slight bite. Stir in cooked mushrooms.
- Step 10
Remove from heat. Beat in remaining butter and half the parmesan.
- Step 11
Make gremolata: finely chop remaining garlic, parsley and lemon zest. Mix together.
- Step 12
Serve risotto topped with remaining parmesan and gremolata, with lemon wedges alongside.
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