A lot of people think risotto is extremely difficult and it really isn’t. The trick is to have your stock hot and to ensure each ladle of stock is absorbed before adding the next one or else you’ll end up with rice pudding! This Mushroom Risotto is a really quick mid-week meal, hugely popular with children and adults alike.
- 1 large onion finely chopped
- A thick slice of butter
- 1 glass of white wine
- 1 tblsp fresh thyme
- 4 large field mushrooms finely chopped or 4 button mushrooms per person
- 500g Arborio rice
- 1 litre of vegetable or chicken stock (2 cubes)
- 200g crème fraiche
- 1 tblsp parsley
- 1 tblsp grated Parmesan
Heat your stock in a separate saucepan, keep to a simmer.
Reduce the white wine by half and add in the rice. Ensure that the rice is thoroughly coated in the butter then add the first ladle of stock.
Stir until the rice has absorbed the liquid then add the next ladle. Have patience with this stage as it is crucial to the risotto.
Once all the liquid has been added and absorbed, stir in the crème fraiche and parsley and leave for five minutes.
Season to taste and stir through the grated Parmesan before serving.
Have you tried this Mushroom Risotto recipe? Let us know in the comments below.