Comfort food made from scratch, to be enjoyed with a glass of wine. Tips below. x
1L salt-reduced vegetable stock
2T olive oil
1 brown onion, finely chopped
1.5C arborio rice
1/2C dry white wine
3 garlic cloves, finely sliced
500g Portabella mushrooms, coarsely chopped
2T chopped flat-leaf parsley
1C finely grated parmesan
1. Heat the stock and 1 C water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
2. Heat 1 T oil in a large saucepan over med-high heat. Cook the onion, stirring for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
3. Meanwhile, heat the remaining oil in a large frying pan over med-high heat. Cook the garlic, stirring for 3-4 mins or until golden and crisp. Transfer to a plate. Increase heat to high. Cook the mushrooms in butter, in batches stirring for 5 mins or until golden and tender. Transfer to another plate. Return 1/4 of the mushrooms to the pan. Add the garlic and parsley, season and toss to combine. Reserve to garnish the risotto.
4. Stir the plain mushrooms and parmesan into the risotto. Set aside, covered for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.
The recipe is not joking when it states ‘salt reduced stock’. I have now learnt that this is a must!
Go hard on the parsley! Mushroom risotto’s can be a bit bland, and I think parsley throughout is required to bring it to life and also add vibrancy.