Recipe: 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
Step 1
Preheat The Oven
Preheat the oven to 180°C.
Step 2
Dice The Onions And Garlic
Peel and finely dice the onions and garlic.
Step 3
Sweat The Onions
Melt the butter in a pan and add the onions to soften for 5 minutes.
Step 4
Add Garlic And Thyme
Add the garlic and thyme to the onions and cook for another minute.
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.
Step 6
Bake The Risotto
Cover the pan with a lid and bake in the oven for 20 minutes.
Step 7
Assemble Parmesan For Crisp
Scatter the grated parmesan into circles on a baking tray that’s been lined with silicon paper.
Step 8
Bake The Parmesan Crisps
Put into the oven for 10 minutes with the risotto until they turn golden.
Step 9
Cool Down Parmesan Crisps
Lift the Parmesan crisps from the tray once they have cooled and leave for later as a garnish.
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.
Step 11
Finish The Risotto
Allow the residual heat to cook the mushrooms as you let the pan stand for 10 minutes.
Step 12
Serve Up In Bowls & Enjoy!
Serve the risotto in a bowl with the parmesan crisps and cress to garnish. Serves 4
