Mushroom Risotto

Submitted by Russian Black

"This is a very easy risotto. It was published in The Canberra Times Sunday magazine during July. It's the first, and only, one I've ever made because I always felt very intimidated by risotto. All of the recipes I'd ever seen made it seem as if it was really easy to have a culinary disaster and that put me off. But this recipe seemed so easy and foolproof that I decided to try it. And it is as easy as it seems. I would have used more mushrooms and cheese than the recipe says because I don't recognise the phrases 'too many mushrooms' and 'too much cheese'. They are oxymoronic. There is no such thing as too many mushrooms or too much cheese. So use as many mushrooms and as much cheese as you like; or you could use the amounts specified in the recipe. I gave some to LeggyPeggy who also thought it was very nice. So, if you are intimidated by risotto, try this recipe. You'll be glad you did."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 500 g carnaroli rice
• 50 g butter, to start
• 10 ml extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 100 g mushrooms, finely sliced
• 100 ml dry white wine
• 2 liters chicken stock
• 100 g butter, to finish
• 100 g parmigiano-reggiano cheese, finely grated
• sea salt (to season)

directions

1. In a large pan heat butter and oil, add onions and saute until transparent.
2. Add garlic and mushrooms.
3. Add rice and stir until transparent.
4. Add wine, allowing it to evaporate.
5. Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
6. Keep adding stock, a little at a time, until rice is almost cooked.
7. Remove from heat, season and finish with butter and parmesan.
8. Rest it for five minutes with the lid on, then serve.

Reviews

[JustJanS]

I made this last night for dinner last night.My diners included Russian Black herself as we are currently staying with her good friend Leggy Peggy. I stuck pretty much to the recipe apart from using around 750g mushrooms (which seemed just right) and infusing the stock with a couple of fresh sprigs of thyme. This was cooked over a wood stove (a lovely experience in chilly Canberra) and was very much enjoyed by everyone. A great recipe that I'll be making again thanks Russian Black!

 

[Leggy Peggy]

I haven't made this recipe, but I have eaten and thoroughly enjoyed it. Russian Black brought me some leftovers to try. I'm so, so glad our current exchange students don't like mushrooms, because I didn't have to share any with them. I'm not a frequent risotto maker, but this looks and tastes too easy not to try again and again.