Italian · serves 2
Mushroom Risotto
Twenty minutes of stirring and you get something genuinely special.
Ingredients
- 1.5 cups arborio or short rice
- 400g mushrooms, sliced
- 1 onion, very finely chopped
- 4 garlic cloves
- 6 cups hot vegetable stock or water
- 1/2 cup grated parmesan
- 3 tbsp butter
- Black pepper
Method
- Sear the mushrooms hard in a dry pan first, then with butter and garlic. Set aside.
- Soften the onion in butter, add rice, toast 2 minutes till the edges go translucent.
- Add hot stock ONE ladle at a time, stirring, waiting until it's absorbed before the next.
- Keep going 18-20 minutes. Taste — the grain should have the faintest bite left.
- Off the heat: mushrooms, butter, parmesan, beaten in hard. That's what makes it creamy.
- Loose enough to spread slowly on the plate. Pepper on top.