Exotic Mushroom Risotto
This simple recipe will give you a stunningly delicious exotic mushroom risotto, that an expensive restaurant would be proud of. Easy and quick to make and full of flavour.
Ingredients
- 250g exotic mushrooms (I used a mix of Shiitake, Paris brown, Golden, Grey and Pink Oyster mushrooms)
- 250g Arborio risotto rice
- 1 medium onion, finely chopped
- 1 litre mixed stock (I used 2 chicken Oxo cubes and 1 vegetable Oxo cube)
- 3 garlic cloves, chopped
- 1 tbsp vegetable oil
- 1 tbsp salted butter
- Salt and pepper
- 100ml White wine (non-sweet - I used Pinot Grigio)
- 30g Grated Parmesan
Directions
- 1
Chop the onion and garlic and fry it in the pan in the vegetable oil on medium heat for about 2-3 minutes. Then add the rice to the pan and stir it around until all of the grains are covered in oil, for about 2 minutes.
- 2
Add the white wine to the pan and stir well into the rice until it has almost evaporated. Then add the stock, bit by bit, to the pan. I added about 150-200ml of stock every time, and allowed it to be absorbed into the rice, until I poured in the next load.
- 3
Keep doing this until the rice is cooked to your required level. It took me about 20-25 minutes until it was properly cooked. The stock should be hot when you add it.
- 4
In the meantime, chop the mushrooms and sauté them in the butter in a separate pan, for about 3-4 minutes. Then remove them from the heat.
- 5
When the rice is cooked, add the mushrooms and the grated parmesan, and mix well. Taste and season accordingly (I just used a pinch of salt and some freshly ground black pepper).
- 6
Serve up with some freshly grated parmesan on top.