Mushroom Risotto
Creamy, slow-stirred rice with deeply browned mushrooms, white wine and plenty of parmesan.
Ingredients
Quantities for 4. Tick things off as you go.
Method
Brown the mushrooms
Heat 2 tablespoons of the oil in a wide pan over high heat. Fry the mushrooms in two batches for 5 minutes each without crowding, until deep golden. Season, add the thyme and set aside.
Start the risotto
In a heavy pot, melt half the butter with the remaining oil over medium heat. Cook the onion for 6 minutes until soft, then the garlic for 1 minute. Add the rice and stir for 2 minutes until glossy and the edges turn translucent.
Add the wine
Pour in the wine and stir until it has been absorbed.
Add the stock
Add the hot stock a ladleful at a time, stirring often and waiting until each is mostly absorbed before adding the next. This takes about 18 minutes. The rice should be creamy with a little bite in the centre.
Finish
Fold in the mushrooms, remaining butter, parmesan and salt. Cover and rest for 2 minutes. Loosen with a splash of stock so it flows slowly across the plate, and serve with extra parmesan.
Nutrition per serving
560 kcal · protein 15 g · carbs 76 g · fat 20 g · fibre 4 g. This is an estimate, not a lab measurement.
Allergens
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How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
