Mushroom risotto

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • olive oil, for frying
  • 3 portobello mushrooms, sliced
  • 250g/9oz chestnut mushrooms, sliced
  • 2 banana shallots, diced
  • 1 bay leaf
  • 20g/1oz parmesan rind
  • 1 tbsp chopped fresh thyme leaves
  • 2 garlic cloves, finely chopped
  • 250g/9oz arborio rice
  • 100ml/3½fl oz white wine
  • 1 litre/1¾ pint hot cep mushroom stock
  • 100g/3½oz parmesan, grated (plus extra to serve)
  • squeeze lemon juice
  • 50g/1¾oz unsalted butter
  • 2 tbsp chopped fresh chives
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