Mushroom Risotto
Time: 55 min Yields: serves Cost: $1.99 per serve Difficulty: 3/10
Tried to adapt this from my prawn risotto recipe, but then I found out my recipe forgets to add the prawns to the prawn risotto. For the record I used stock powder to make the stock and it was fine.
Ingredients
- Brown onions 1 whole
- Mushrooms 180 grams (6 ish)
- Garlic 5 cloves
- Arborio 2 cups
- White wine 0.25 cups
- Parsley 5 sprigs (1 cup chopped)
- Parmesan to serve
Steps
- Warm up the stock.
- Dice onion finely, slice garlic thinly, halve and slice mushroom 5mm thick.
- In large pot in oil on medium-high, fry onions until softened.
- Add garlic, 2 minutes.
- Add arborio, fry until it sticks, 2 minutes.
- Add white wine and fry until it's gone.
- Ladle in stock a bit at a time. Stop before it gets too gluggy.
- In oil and butter in pan on high heat, fry mushrooms in 2 batches quickly until a bit golden.
- Chop parsley roughly.
- Combine all ingredients and add salt and pepper.
