Italy
Mushroom risotto
Creamy rice without cream, with deeply golden mushrooms.
- Preparation
- 10 min
- Cooking
- 35 min
- servings
- 2
Ingredients
- 160 g arborio rice
- 250 g mushrooms
- 1 shallot
Ingredients
2 servings
- 160 g arborio rice
- 250 g mushrooms
- 1 shallot
- 700 ml hot vegetable stock
- 20 g butter
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 1 pinch black pepper
Let’s cook
- Slice the shallot and mushrooms. Brown mushrooms in oil for 7 minutes, then set aside.
- Melt half the butter and soften the shallot for 3 minutes. Add rice and stir for 1 minute.
- Add a ladle of hot stock. Stir and add more stock a ladle at a time as it absorbs, for 18–22 minutes.
- When the rice is tender with a little bite, stir in mushrooms, remaining butter, parsley and pepper. Serve immediately.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.