Mushroom Risotto

Serves 4

493

Mushroom Risotto

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Ingredients

• 1,5 l (6 cups) chicken stockMushroom risotto
• 1 onion
• 600 g (21 oz) portobello or crimini mushrooms
• a splash olive oil
• 30 g (1 oz) butter
• 400 g (2 cups) arborio rice (or similar short-grain rice)
• 1 glass white wine
• 50 g (2 oz) parmesan cheese, grated
• sea salt
• ground black pepper

Instructions

1. In a pan, pour the chicken stock and heat over high heat Mushroom risotto(keep the stock boiling while you are preparing the risotto).
2. Chop the onion.
3. In another pan, add the olive oil and heat over medium.
4. Add the onion and fry lightly.
5. Chop the mushrooms and add them to the onion pan. Season with salt and pepper. Fry the mixture until the mushrooms are lightly brown and onion is translucent.
6. Add the rice and mix well.
7. Add the white wine, stirring continuously, and cook for 10 minutes, until the rice have absorbed almost all the wine.
8. Add the hot stock, one ladleful at a time. Do not add more stock until the previous ladleful is almost totally absorbed.
9. The rice should be cooked in 20-25 minutes, but you can taste and check it occasionally to see if it has the right texture.
10. Add half the grated parmesan cheese and the butter and stir well.
11. Adjust seasoning if necessary.
12. Serve with more grated cheese on top.