Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
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
Method
-
Heat a dash of oil in a pan and fry the sliced portobello and chestnut mushrooms until softened and lightly coloured. Add the shallots, bay leaf, parmesan rind, thyme, and garlic and cook for a few minutes before adding the rice. Keep stirring, allowing the rice to absorb some of the moisture before pouring in the wine.
-
Simmer until the volume of liquid has reduced by half, then add a ladleful of the stock. Allow to absorb before adding the next ladleful. Continue to cook for around 15–20 minutes, or until just cooked. Stir in most of the parmesan (reserve a little to serve), along with the lemon juice and butter.
-
To serve, serve the risotto on a shallow plate garnished with chives and more parmesan.