Mushroom Risotto

Recipes

Mushroom Risotto
‘Mushrooms’ by Albert Kechyan

More a labour of love than a quick meal, risotto is simple in design, and yet without the requisite constant attention you can bargain that it will almost certainly fail to evolve into the silky, almost perfect dining experience it offers, while this recipe exemplifies how just one simple ingredient can lift a risotto to almost heavenly standards, which means you absolutely owe it to yourself to prepare and cook this beautiful meal and share with those you really care about and love in the knowledge that your gesture will not go unnoticed.

Ingredients (Serves 4)

6 Tbsps Olive Oil
150g Butter
250g Mushrooms (sliced)
Medium Red Onion (finely chopped)
3 Garlic Cloves (peeled and grated)
300g Risotto Rice
1 Litre Chicken Stock
Small Bottle of White Wine
2 Tbsps Lemon Juice
25g Pack of Fresh Basil (finely chopped)
150g Parmesan (grated)
Salt and Freshly Ground Pepper to taste

How to Cook

1. Heat half of the olive oil in a 26cm non-stick chef pan, add the mushrooms, stir-fry them until well cooked, and then remove and set them aside, adding any remaining mushroom liquid to the chicken stock.

2. Melt half of the butter in the same pan, add the onions and garlic, and stir-fry both until the onions are soft, but not browned.

3. Meanwhile, add the chicken stock to an 18cm non-stick saucepan, and keep it warm on a low heat while you prep the risotto.

4. Add the white wine to the onions, and reduce by half over a medium heat while stirring.

5. Add the risotto rice to the onions, stir well to coat everything, and add a ladleful of the stock, stirring constantly until the stock has been absorbed by the rice.

6. Continue this process until all of the stock has been added, and the rice is now looking thick and glutenous

7. Gently fold the mushrooms, remaining butter, chopped basil, lemon juice and most of the parmesan into the rice, season with salt and pepper, stirring well to combine the ingredients.

8. Finally cover the pan, turn off the heat, and allow it to sit for 5-6 minutes, before serving as required with a sprinkling of parmesan on each portion.

Comments
When I cook this (and many other types of risotto) for my family, I typically serve it with either a crisp salad, crusty buttered rolls, or both if the appetite is wanting, however it’s just as good served as is, with a nice bottle of white wine to suit your palate.

Author: Neil Egan-Ronayne

Trainee Solicitor, Legal Author and Foodie...

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