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
Contains alcohol
Better version
Chestnut mushrooms, white wine and real Parmesan.
Per serving£3.40
Total cost£6.80
Time45 min
Ingredients for 2
- 180 g arborio risotto rice
- 250 g chestnut mushrooms , sliced
- 1 shallot , finely diced
- 100 ml dry white wine
- 700 ml fresh vegetable stock , kept hot
- 40 g Parmesan , grated
- 30 g butter
- 2 cloves garlic , crushed
- salt and pepper , to taste
- To serve
- 1 tbsp fresh parsley , chopped
Method
- Keep the stock hot in a separate pan. Sweat the shallot and garlic in half the butter until soft.
- Add the mushrooms and fry over a high heat until golden and any liquid has cooked off.
- Stir in the rice for a minute, then pour in the wine and let it bubble away.
- Add the hot stock a ladleful at a time, stirring constantly until each addition is absorbed, for about 18 minutes.
- Off the heat, beat in the remaining butter and the Parmesan until creamy.
- Season, scatter with parsley and serve.
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.
