Really easy mushroom risotto
This comforting mushroom risotto features plump Arborio rice slowly simmered with savoury chestnut mushrooms and a splash of white wine. Butter and freshly grated Parmesan melt into the rice to create an irresistible, creamy texture. Garnish with chopped fresh parsley and serve hot right after cooking.
Ingredients
- Vegetable stock1200 ml
- White wine150 ml
- Olive Oil30 ml
- garlic cloves6 კბილი
Instructions
3 steps- 1
Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
- 2
Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
- 3
Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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