Photo by Adriano Bragi on Pexels
Wild Mushroom and Parmesan Risotto
Risotto stirred with hot stock until creamy, using seared wild mushrooms and onion-garlic, finished with parmesan and butter.
- 160 g arborio rice
- 300 g mixed wild mushrooms
- 800 ml vegetable stock
- 80 g parmesan cheese
- 1 medium onion
- 2 whole garlic cloves
- 100 ml dry white wine
- 40 g butter
- 2 tbsp olive oil
- 10 g fresh thyme
- 15 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Heat vegetable stock in saucepan and keep at gentle simmer throughout cooking.
- Step 2
Slice mixed mushrooms. Heat olive oil in large heavy-based pan over high heat.
- Step 3
Fry mushrooms in batches 3-4 minutes until golden and moisture has evaporated. Season and set aside.
- Step 4
Finely dice onion and mince garlic. In same pan, melt half the butter over medium heat.
- Step 5
Cook onion 5 minutes until translucent. Add garlic and thyme leaves, cook 1 minute.
- Step 6
Add arborio rice, stir 2 minutes until grains are coated and lightly toasted.
- Step 7
Pour in white wine, stir until absorbed. Add one ladle of hot stock, stir constantly until absorbed.
- Step 8
Continue adding stock one ladle at a time, stirring constantly, until rice is creamy but still has bite, about 18 minutes.
- Step 9
Stir in cooked mushrooms, remaining butter, and half the grated parmesan. Season with salt and pepper.
- Step 10
Serve immediately topped with remaining parmesan, chopped parsley, and a drizzle of olive oil.
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