Risottos are one of my favourite meals. What I like about them so much is the versatility in the flavours I can create. Each ingredient can provide a different mouth watering flavour, from the sweetness of pumpkin, to the fishy taste of salmon and everything else in between – yes, I love Risotto – and you can too.
This recipe is an easy Mushroom Risotto recipe. It has become a family favourite because even with only a few ingredients, it is very tasty. Now risotto does have a reputation for being tricky and time consuming to make however, my version is neither. And what do I do differently? Well, the main thing is I don’t have a pot of bubbling stock that I lovingly spoon a ladleful into my risotto every few minutes. I don’t have time for that and I just chuck all the stock in right from the start and stir the mixture regularly. And voila – risotto.
For me, there are two things that are important when I make risotto. Firstly, the right rice – I always use aborio. And secondly, stirring the mixture regularly is a must. And then in under 30 minutes I have a risotto that tastes as good as any I’ve had in an Italian restaurant.
Chopping board and knife.
Bowl and spoon.
- small brown onion, finely chopped
- tablespoon olive oil
- 2 cloves garlic crushed, grated or finely chopped (optional)
- 4 large mushrooms approx, chopped roughly
- litre hot vegetable stock (or chicken stock if you don’t need this to be veggie), from a cube is fine
- 150 g aborio rice (or another risotto rice)
- Salt and pepper to taste
- Grated Parmesan to serve (or vegetarian parmesan-style cheese, if you need this to be veggie)
- 2 tablespoons parsley chopped to go on top to serve (optional)
- Chop onion, garlic and mushrooms.
- Fry the chopped onions and garlic in olive oil in a large wide saucepan (lid on) over a gentle heat for 5 minutes.
- Add the chopped mushrooms, turn up the heat a little and cook for a further 3 minutes.
- Add vegetable stock which you have preferably heated. Stir well.
- Turn heat down and allow the mixture to cook, but leave the lid off. Stir regularly.
- It should take about 20 minutes for the rice to absorb the fluid.
- Stir in the parsley (optional) or serve sprinkled on top along with grated parmesan.
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