Jan 172013

Simple Mushroom Risotto is cooked in white wine with cheddar cheese and parmesan and garnish with dry roasted forestiere mushroom slices.

Cooking Time: Appr. 40 Minutes
Serves: 3-4 People

Simple Mushroom Risotto


500g Arborio risotto rice
1 pack of button mushrooms
1 pack of forestiere mushrooms
2 onions
2 garlic cloves, chopped
2 garlic cloves, crushed
150ml white wine
50g butter
1 tablespoon extra virgin olive oil
750ml vegetable stocks
50g grated parmesan
A handful grated cheddar cheese
2 tablespoon lemon juice

Simple Mushroom Risotto

Cooking Method:

1. Chop the onions.

2. Cut the button mushrooms in quarter and slice the forestiere mushrooms.

3. Melt the half of the butter and the olive oil in a pan, add the chopped onions, crushed garlic and 1 tablespoon lemon juice. Cook over a medium heat until soft.

4. Add the rice and stir well with onion and butter for 2 mins. Add the white wine and boil for 2 mins, stirring constantly.

5. Add the vegetable stock a little at a time. Add more stock when rice absorbs the stock. Continue until the rice is cooked and the stock has been used up.

6. Meanwhile melt the remaining butter in a pan and cook the mushrooms with half of chopped garlic until soft.

7. Add the cooked mushrooms, remaining lemon juice, grated cheddar and grated parmesan (keep aside some for garnishing) to the risotto and mix well. Cook for few mins until thicken and cheese melted.

8. Meanwhile in the same pan used to cook the mushrooms, dry roast the forestiere mushroom slices with remaining chopped garlic until brown.

9. Garnish the simple mushroom risotto with dry roasted forestiere mushroom slices and grated parmesan.

Serve simple mushroom risotto hot with your choice of side.

Simple Mushroom Risotto

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