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Creamy Mushroom Risotto
This handy storecupboard meal is so easy to throw together. It’s surprisingly quick and the way we make it requires hardly any stirring. Opinions differ on whether risotto should be sloppy like soup, or slightly drier so it holds its shape in the bowl. We like ours sloppy – make yours as you prefer.
Prep Time
10 mins
plus soaking
Cook Time
30 mins
Serves
4-5
Dinner
Italian
$
Gluten Free
Vegetarian
Ingredients
5-6 slices dried mushrooms, such as porcini
3/4 cup white wine, (dry)
6 tbsp butter
500g/1lb mixed fresh mushrooms, thinly sliced
1 onion, finely diced
2 cloves garlic, crushed
1 tsp finely chopped rosemary
finely grated zest of 1 lemon
2 cups Arborio rice
6 cups hot vegetable stock, or more if needed
salt and freshly ground black pepper, to taste
2 tbsp lemon juice, to taste
1/2 cup finely grated parmesan
Method
Place dried mushrooms in a small bowl with 1⁄4 cup of the wine and set aside to soak for at least 15 minutes.
Heat 3 tbsp of the butter in a medium-large, heavy-based pot and gently cook fresh mushrooms until lightly browned.
Add soaked dried mushrooms and their liquid, and cook until all the liquid has evaporated. Lift out of pot, season to taste and set aside.
Melt the remaining 3 tbsp butter in the same pot without washing and gently cook onion, garlic, rosemary and lemon zest until onion is clear but not browned (about 5 minutes).
Add rice and stir over heat for 1 minute to lightly toast and coat the grains with butter.
Add remaining 1⁄2 cup wine and cook until evaporated.
Add all the hot stock. Stir well, season to taste and cover with a lid.
Bring to a boil then lower the heat and cook for 16 minutes, stirring occasionally and adding more stock or hot water, if needed, if the rice starts to get dry and stops looking like a soupy porridge.
To check whether the rice is cooked, use the back of a knife to crush one of the grains − if it is cooked there will no longer be a hard, white core at the centre.
When rice is just cooked through, stir in the cooked mushrooms, lemon juice and parmesan, adjust seasonings and serve.
