Mains
Italian
ItalianMushroom Risotto
A creamy Italian rice dish built three ways, from a quick value supper to a chef-level wild mushroom risotto. The tiers climb from button mushrooms and stock cubes to porcini, fresh herbs and a glossy mantecatura.
Vegetarian
Gluten-free
Nut-free
Budget version
Value white mushrooms, ordinary rice and a stock cube.
Per serving£1.60
Total cost£3.20
Time40 min
Ingredients for 2
- 150 g risotto rice
- 200 g white button mushrooms , sliced
- 1 onion , finely diced
- 1 vegetable stock cube , in 600ml hot water
- 1 clove garlic , crushed
- 20 g butter
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Make up the stock and keep it hot in a separate pan.
- Fry the onion and garlic in the oil until soft, then add the mushrooms and cook until they release their liquid.
- Stir in the rice for a minute, then add the hot stock a ladleful at a time, stirring until absorbed before adding more.
- Continue for around 18-20 minutes until the rice is tender with a little bite.
- Beat in the butter, season well and serve straight away.
Equipment
The three ways, side by side
Budget
Value white mushrooms, ordinary rice and a stock cube.
Better
Chestnut mushrooms, white wine and real Parmesan.
Ultimate
Wild and porcini mushrooms with truffle oil and a silky mantecatura.
