mushroom risotto
Whilst this recipe uses mushrooms, you can use many vegetables as this basis of this - jerusalem artichokes, pumpkin, squash, leek and so on.
For an evening meal, I like to serve it with a nice piece of grilled meat, sausages or chorizo.
mushroom risotto
- 125g per serving mushrooms (your choice - field, brown, chestnut ...)
- 150g - 200g per person (depending on appetite) of arborio rice
- 1 glass white wine
- 250ml per serving (approx.) vegetable stock
- a small bunch parsley
- one clove garlic
- a glug of olive oil for frying
Clean the mushrooms and slice them. Peel the garlic and chop it finely.
Begin to fry the garlic, allow it to soften then add the mushrooms.
Cook the mushrooms until they release their liquid, reduce in size and start to colour.
Then add the rice, stir through the pan juices then add the white wine.
Allow the wine to reduce then begin to add the stock.
As the stock evaporates and fleshes out the rice add more - cooking should take around 20 minutes. If you run out of stock, use water.
Season.
Chop the parsley then add to the cooked rice just before serving.
Serve with a piece of grilled meat or sausages.
