This delicious risotto uses chestnut mushrooms, portobello mushrooms and mixed wild mushrooms, along with white wine, plenty of butter and some parmesan cheese. Easy and very yummy, you can add extra herbs or use different mushrooms to change up the flavours.
- 340g risotto rice
- 300g portobello mushrooms
- 300g mixed wild mushrooms
- 300g chestnut mushrooms
- 2 shallots
- 1 garlic clove
- 1.4 litres chicken stock
- 125ml white wine
- 60g butter
- 5 tbsp. grated parmesan cheese
- Salt and pepper
- 1 tbsp. freshly chopped parsley
Thinly slice the mushrooms. Heat a little oil in a large frying pan and add the mushrooms. Fry for 3-4 minutes or until just cooked. Set to one side, including the mushroom juice.
Warm the stock in a large saucepan. In another large frying pan or saucepan, heat a little oil. Add the shallots and cook over a low heat for 3-4 minutes or until translucent. Add the garlic and cook for a minute or two, then stir in the rice. Cook until the grains are just cracked around the edges.
Add the wine and cook, stirring, until the wine absorbs into the rice. Add the stock, 125ml at a time, cooking over a medium heat until the rice absorbs the stock, stirring constantly. Keep going until the rice is cooked al dente and is still soft and gloopy - it shouldn't be able to stand up by itself.
To serve, stir in the mushrooms, their liquid, the butter, parmesan and parsley. Cover and leave to sit for a minute or two so that the butter and cheese can melt. Taste and season as needed.