Mushroom Risotto
This deliciously creamy risotto is packed with hearty mushrooms, tasty broth, a touch of lemon and plenty of parmesan. Nice.
Substitutes?
- No onion? Use shallot instead.
- No chives? Try with parsley instead.
- Vegan? Use vegan butter and vegan parmesan alternatives.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
250 g mushrooms
2 tbsp unsalted butter
2 sprigs fresh thyme
For the stock:
10 g dried mushrooms
500 ml vegetable stock
400 ml water
For the risotto rice:
130 g risotto rice
1 onion
2 tbsp olive oil
1 lemon
3 tbsp parmesan (grated)
salt & pepper
2 tbsp chives (chopped)
2 tbsp truffle oil
Recipe:
Add the stock, water and dried mushrooms to a saucepan. Bring to a simmer and set aside.
Cut the mushrooms into quarters and chop the thyme. Pan-fry the mushrooms and thyme in butter over a medium heat until golden (about 5 minutes). Season with a pinch of salt and pepper. Set the mushrooms aside on a plate and use the same pan to cook the risotto rice.
Chop the onion and set aside. Heat 2 tbsp olive oil in a frying pan over medium heat. Fry the chopped onion for about 3 minutes until soft, then add the risotto rice.
Mix well to coat the risotto rice with oil and cook for 1 minute. Pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Keep adding stock bit by bit until the rice is cooked.
Roughly chop the soaked mushrooms from the stock and add them to the pan.
Add the parmesan and the juice of the lemon and season to taste. Turn off the heat and stir in the chives. Serve with truffle oil, if you like, and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days. The risotto will harden in the fridge, so if you're reheating it, add to a pan with a splash of water or stock. Cook for a couple of minutes until ready.
Leftovers
Make arancini balls with your leftover risotto rice. Check out our arancini recipe on our website.
