This foolproof mushroom risotto is easy to prepare and sure to impress. So pop on your slippers and pull out your favourite blanket because you’re about to experience the ultimate in chef-style comfort food.
- 375ml chicken stock
- 25ml extra virgin olive oil
- 1 clove garlic, crushed
- 1 golden shallot, finely chopped
- 125g risotto rice
- 25ml white wine
- 40g butter
- 100g button mushrooms, roughly chopped
- 25g parmesan (preferably reggiano)
- 1/2 tablespoon roughly chopped flat-leaf parsley
- squeeze of lemon juice
Bring the chicken stock to a simmer in a saucepan. Heat the olive oil in a heavy-based saucepan and cook the garlic and shallots for two or three minutes until softened.
Stir in the rice until it is coated in the oil, then pour in the wine and simmer until it is completely absorbed.
Add a ladle of chicken stock and stir constantly until the rice has soaked it all up. Add the remaining stock in this way, allowing the liquid to simmer but not boil.
Heat half the butter in a frying pan and sauté the mushrooms for four minutes until tender. Season with salt and pepper, then add them to the rice.
When the rice is tender and all of the stock has been absorbed, remove the saucepan from the heat. Grate the parmesan over the rice, then stir in the parsley and remaining butter.
Season with salt and pepper, give the risotto a gentle stir, then squeeze the lemon juice over the top and serve.
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