Mushroom Risotto
A lovely creamy, mushroom risotto recipe, and remember a good risotto is an emotive experience. The liquid is added in small amounts, and always stirred lovingly and slowly until the rice is cooked.
For vegetarians please use vegetable stock.
6
5 minutes
30 - 35 minutes
Stove cooking
Ingredients
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1 litre chicken stock- or vegetable stock
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1-2 tbsp olive oil
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1 large red onion
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2 cloves of garlic
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4 celery stalks
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2-3 bay leaves
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400g Risotto rice
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70g butter
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250g button mushrooms- thinly sliced
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100g Parmesan cheese & cheddar cheese mixed
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Tabasco sauce
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Truffle oil
Instructions
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01 Place onions, garlic, celery in a food processor and pulse to a coarse mixture or chop finely by hand.
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02 Heat oil in a large pan, sauté mushrooms and add all vegetables from the food processor.
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03 When all softened add the risotto rice and stir for one minute.
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04 Now start adding the chicken stock, a couple of large ladles at a time. As each ladle is absorbed slowly add more.
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05 Gently simmer the risotto and add more stock as and when required until the rice is tender.
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06 When the rice is tender remove from the heat, check the seasoning and add butter and cheeses.
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07 Cover the pan and leave to rest for a few minutes to allow the flavours to infuse.
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08 Serve hot with a dash of Tabasco sauce, parmesan shavings and a few pan fried mushrooms.
Notes
Risotto rice is best for this dish, though I have made it with short grain rice when desperate. This is a basic recipe so do experiment and add other ingredients such as chicken, prawns and peppers and if you feel the need for more comfort add extra butter and a load more cheese!
