Recipe: Mushroom Risotto

MUSHROOM RISOTTO

Do you spend ages stirring your risotto watching it cook? Not anymore!!! We have come up with an amazing recipe that allows you to put the risotto in the oven whilst you sit down and relax. Not only that but by adding the raw mushroom paste at the last moment it doesn't over cook and you get an intense mushroomy flavour.

Ingredients

  • 1 white onion
  • 2 cloves garlic
  • 1 tsp dried thyme
  • 4 portobello mushrooms
  • 2 knobs butter
  • 1 olive oil
  • 250 g risotto rice
  • 800 ml chicken stock
  • 175 ml white wine
  • 1 glug double cream
  • 100 g (vegetarian) parmesan, grated
  • 1 handful cress to serve
Preheat the oven

Step 1

Preheat The Oven

Preheat the oven to 180°C.

dice the onions and garlic

Step 2

Dice The Onions And Garlic

Peel and finely dice the onions and garlic.

sweat the onions

Step 3

Sweat The Onions

Melt the butter in a pan and add the onions to soften for 5 minutes.

add garlic and thyme

Step 4

Add Garlic And Thyme

Add the garlic and thyme to the onions and cook for another minute.

add rice, wine and stock

Step 5

Add Rice, Wine And Stock

Stir in the rice to coat all the grains in butter then add the white wine and chicken stock before bringing to a simmer.

bake the risotto

Step 6

Bake The Risotto

Cover the pan with a lid and bake in the oven for 20 minutes.

assemble parmesan for crisp

Step 7

Assemble Parmesan For Crisp

Scatter the grated parmesan into circles on a baking tray that’s been lined with silicon paper.

bake the parmesan crisps

Step 8

Bake The Parmesan Crisps

Put into the oven for 10 minutes with the risotto until they turn golden.

cool down parmesan crisps

Step 9

Cool Down Parmesan Crisps

Lift the Parmesan crisps from the tray once they have cooled and leave for later as a garnish.

add the mushroom paste

Step 10

Add The Mushroom Paste

Blitz all the mushrooms into a paste with the cream and stir into the risotto after cooking for the 20 minutes.

finish the risotto

Step 11

Finish The Risotto

Allow the residual heat to cook the mushrooms as you let the pan stand for 10 minutes.

serve up in bowls & enjoy!

Step 12

Serve Up In Bowls & Enjoy!

Serve the risotto in a bowl with the parmesan crisps and cress to garnish. Serves 4

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