Risotto with Mushrooms & Potatoes


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A variation on the usual mushroom risotto using potatoes together with the mushrooms to make it even more rich, creamy and delicious!

[mls_h2]Ingredients[/mls_h2]

  • 300g Carnaroli or Arborio Rice
  • 2 medium potatoes
  • 250g mushrooms, sliced
  • 1 large onion, finely diced
  • 2 garlic cloves
  • 1/2 cup white wine
  • 1lt Gluten Free vegetable stock
  • 1/2 cup Parmesan Cheese
  • 1 sprig of Rosemary
  • 3-4 Sage leaves
  • 1 tbsp butter
  • 1/4 cup freshly chopped parsley

[mls_h2]Method[/mls_h2]
Bring the gluten free vegetable stock to a boil and then lower the heat and let it simmer.

Peel the potatoes and chop into into small cubes.

In a pot, sauté the onion and garlic in a little olive oil until translucent.  Add the cubed potatoes and cook for a few minutes.  Add the rice and cook until lightly toasted.  Pour in the wine and when it is nearly absorbed, start adding the stock ladle by ladle whilst continuing to stir the rice. Halfway through the cooking, add the sliced mushrooms and stir, to combine with the rice.  Add the Rosemary and Sage.  Do not let the rice go dry, keep adding stock.

When the rice and potato cubes are tender, remove the Rosemary and Sage, add the Parmesan cheese, a knob of butter, stir well and check for seasoning.  A risotto should not be dry, but saucy in texture.  Add a little stock if necessary.  Stir in the chopped parsley.  Cover the pot and leave for a minute before serving.  Serve garnished with a few sauteed sliced mushrooms.

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