Mushroom and herb risotto

Mushroom and herb risotto


For 1

You will need...

  • 20 ml Butter
  • 500 g Portabelinni and baby button mushrooms, cut into half inch to pieces
  • 200 ml Dry white wine
  • 1.25 l Chicken stock
  • 1 Small onion or 3 shallots, finely chopped
  • 1.75 cup(s) Risotto rice
  • 0.33 cup(s) Freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 20 Chopped fresh parsley
  • 10 Chopped thyme

Mushroom and herb risotto Method

  1. Bring stock to a simmer in a saucepan.
  2. Melt the butter in a deep saucepan. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.
  3. Add the wine and bring to a boil, and reduce liquid by half. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly, Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
  4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley and thyme.

    Cooks tip: by stirring the risotto constantly it allows the starch to create the creamy consistency which is needed for a great risotto.
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