Recipe: Mushroom Risotto

Some people are a bit daunted by the thought of making risotto, however it is really easy, You've just got to have some patience and muscle power, because you do have to stand there and stir for awhile. This recipe will easily serve 4  or more as a side dish to a piece of chicken or steak.



 



Ingredients:

100g butter

2 Tablespoons olive oil

150g Mushrooms, sliced

1L chicken stock + 2 Cups water

1 large onion, chopped

2 cloves garlic, chopped or crushed

2 Cups Arborio rice

¾ white wine

50g Parmesan cheese

2T chopped chives

Salt & Pepper

Method:

1. Place 20g butter and 1 tablespoon of olive oil in a large heavy based saucepan over medium high heat.

2. Once butter is melted and foaming, add mushrooms. Cook until lightly browned.

 

 

3. Meanwhile in a medium saucepan, add the stock and water and heat to just below boiling and then turn down to a simmer.

 

4. When the mushrooms are cooked, remove from the pan. Turn the heat down to medium and add 20g butter and remaining oil, add in the onion, cook until softened then add the garlic. Cook for a further 1-2 minutes.

 

5. Add the rice to the pan and turn the heat up to high. Stir until it is coated in the oil and smells toasty (1 min or so). Add in the wine and stir until it has absorbed.

 

6. When the wine has evaporated, add in 1-2 ladle fulls of stocks and stir until that has absorbed. Add another 1-2 ladle fulls and stir until that has been absorbed.

 

7. Keep repeating this until you have approx 1 cup of liquid left. At this stage, taste the rice to see how far away it is from being cooked. If it is still quite crunchy, you may need to add more water to the 1 cup you have left. Add more liquid until the rice is cooked.

 

 

8. Once it is cooked, turn off the heat and return the mushrooms and any juices to the rice. Add in the remaining 60g butter and the Parmesan cheese. Stir this in. Put the lid on for 5 mins to allow the butter and Parmesan to melt and absorb and for the rice to relax.

 

9. Season with salt and pepper and stir through the chives.