If you’ve got bottles of white wine waiting to be used up in the fridge or just fancy an excuse for a glass of white wine with dinner, this recipe for a mushroom risotto is sure to go down a treat.
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Mushroom Risotto (serves 2)
- 50g dried shitake mushrooms
- 1 vegetable or chicken stock cube
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g pack chestnut mushroom, sliced and washed
- 150g risotto rice
- 1 x 175ml glass white wine
- 25g butter
- handful parsley leaves, chopped
- 50g Parmesan (to serve)
- Chop the onions and garlic.
- Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins then chop.
- Chop the mushrooms.
- Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft.
- Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 5-10 mins until the fresh mushrooms have softened.
- Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked.
- Give the risotto a final stir, spoon into bowls and scatter with the cheese and remaining parsley.
Alicia Edwards for Cheers London