🌍World

Mushroom Risotto

Name: Mushroom Risotto
Yield: 1 serving
Ingredients: 15 gm butter (1); 3 tbspn dry white wine (see note 3); 20 gm dried porcini mushrooms (or to taste see note 1); 1 tbspn fresh parsley (chopped); 100 gm chestnut mushrooms (see note 1); 500 ml stock (see preparation for details â¡â¡); 2 tbspn olive oil; 2 tbspn parmesan; 15 gm butter (2); as reqd salt; 50 gm onion (prepared weight); as reqd black pepper; 70 gm risotto rice (see note 2); 15 gm butter (3)

Italy inspired mushroom risotto featuring dry white wine (see note 3). A world classic for one.

20 min

Prep

30 min

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

15 gm butter (1)
3 tbspn dry white wine (see note 3)
20 gm dried porcini mushrooms (or to taste see note 1)
1 tbspn fresh parsley (chopped)
100 gm chestnut mushrooms (see note 1)
500 ml stock (see preparation for details â¡â¡)
2 tbspn olive oil
2 tbspn parmesan
15 gm butter (2)
as reqd salt
50 gm onion (prepared weight)
as reqd black pepper
70 gm risotto rice (see note 2)
15 gm butter (3)

Method

1
Soak the dried porcini mushrooms in 150 ml of boiling water for at least to an hour or more then drain, saving the liquor , and squeezing out the excess water.
2
Slice the chestnut mushrooms.
3
Finely chop the onion.
4
Chop the parsley.
5
Grate the parmesan.
6
â¡â¡ Gently transfer the porcini soaking liquor into a measuring jug, leaving behind any gritty residue that has accumulated, then make the liquid up to 500 ml using chicken stock.