Mushroom Risotto


  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 300g chestnut mushrooms, sliced
  • 400gr arborio rice
  • 2 glasses dry white wine
  • 1.5 liters/2 pints hot vegetable stock,/li>
  • 2 tbsp chopped fresh parsley
  • 1 knob butter
  • Salt and freshly ground black pepper
  • 120g grated Parmesan cheese
  • Freshly grated Parmesan, to serve


    1) Heat stock in a separate pan.
    2) In a separate deep pan and heat olive oil, add onions and garlic, and fry slowly for about 5 minutes till onions become soft and translucent.
    4) Add the mushrooms, cook for a further 5 minutes.
    5) Add the arborio rice and cook for a bit together with the vegetables, add the white wine and allow alcohol to evaporate.
    6) Slowly add the vegetable stock and stir continually, add the butter and continue stirring, finish off any stock until all is absorbed by the rice.
    7) Add the Parmesan cheese and continue stirring.
    8) Season with Salt and Pepper
    9) Serve with some Parmesan shavings and fresh parsley or fresh basil.

    Difficulty: Easy

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