Wild Mushroom Risotto
Servings 4
Prep time
15 minsCook time
30 minsTotal time
45 minsIngredients
Method
- In a large saucepan, combine stock concentrate and hot water. Bring to the boil then turn off heat, leaving the pan on the element.
- In another large saucepan, heat half the butter over medium-high heat. Add mushrooms and cook, stirring regularly, until done (they should cook down to about 1 cup volume). Remove from pan and set aside.
- Return pan to element, reduce heat to medium then melt remaining butter. Add garlic and onion and gently cook, stirring regularly, until soft and translucent (around 10 minutes). Add Italian seasoning and rice to pan and cook, stirring, for about 2 minutes or until rice is just starting to crackle. Add wine then cook, stirring, until absorbed.
- Stir stock then add 1 ladleful (about ¾ cup) to rice mixture and cook, stirring, until absorbed. Repeat 1 ladleful at a time until all but 1 ladleful of stock has been added and absorbed by the rice.
- Add mushrooms to pan and mix well to combine. Turn heat off, leaving the pan on the element, then add most of the grated parmesan (keep a little aside for serving). Cover pan with lid and leave to stand for 3 minutes (no peeking!).
- Remove lid and stir risotto until well combined and creamy. Risotto must ooze over the plate—it should run almost like a soup—so if it's a bit thick, add as much of the remaining stock as necessary.
- Transfer risotto to serving plates, sprinkle over remaining parmesan and parsley and serve.
Simon says ...
You can also keep some of the cooked mushroom slices aside for a garnish (as pictured).
It's super important that there is no colour in the onion... watch the heat and stir often while cooking to keep the onion moving.
When cooking the wine down with the rice, and after adding each ladleful of stock, the rice is ready for the next addition when you scrape the wooden spoon through the mixture and the pan is dry on the bottom.
It will take about 20–22 minutes to add/cook/absorb all the stock and the rice should be al dente.
Ensure rice mixture is just ticking over at a gentle simmer, you don’t want it at a rapid boil.
