Everyone loves Risotto

Yum! Creamy, rich Mushroom Risotto, this was the first meal I cooked my partner, I remember eating it and was so proud, we had it with a side of crisp fresh green beans and some home made
chicken Schnitzels, I also have a friend that does pretty much this exact recipe in her oven for 45 minutes, best option for her with two little girls running around at her feet.

Mushroom Risotto
Serves 4
1 Tablespoon Oil
25g butter
1 onion, chopped
250g mushrooms, sliced
1 1/2 cups aborio rice
1/4 cup white wine
4 cups hot vegetable/chicken stock
1/3 cup fresh Parmesan cheese
1 Tablespoon fresh parsley
25g, extra butter
S&P  to taste

Method:
1. Sauté onion & mushrooms in oil and butter until soft and golden.
2. Stir in rice and cook for about 5 minutes until rice is transparent.
3. Stir in wine, allow to evaporate
4. Stir in 1 ladle of stock at a time, gentle simmer and evaporate, repeat this process until rice is just cooked through (about 30 minute).
5.Removes from heat and stir in cheese, parsley and extra butter, add cracked pepper.

Alternately add everything into an ovenproof dish, except step 5. 160 degrees for 35-45 minutes.


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