Mushroom Risotto
A delicious creamy mushroom risotto recipe made with lots of mushroom, simple mushroom broth, a touch of lemon and plenty of parmesan.
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 in quarters and chop the thyme. Pan fry the mushrooms and thyme in butter over a medium heat until golden, for about 5 minutes. Season with a pinch of both salt and pepper. Reserve the mushrooms 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. Then pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Keep on adding stock until the rice is cooked.
- Roughly chop the soaked mushrooms from the stock and add them to the pan.
- Add the parmesan, the juice of one lemon and season to taste. Turn off the heat and stir in the chives and serve with truffle oil, if you like.
How to store
Store in an airtight container, in the fridge, for up to 3 days. The risotto will harden in the fridge. To reheat add to a pan with a splash of water or stock and cook for a couple of minutes until ready.
Leftovers
Make arancini balls with your leftover risotto rice. Check the website for our arancini recipe!
