Mushroom Risotto

Preparation Time : 45 Minutes

Serves : 4-6

Ingredients :

• 750g mushrooms, thinly sliced
• 45g butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 15g butter
• 1 garlic clove, minced
• 2 shallots, finely chopped
• ¼ cup dry white wine (can omit)
• 250g arborio rice
• 1.25L salt reduced chicken stock
• ½ cup cream (optional)
• 30g butter (optional)
• ½ cup parmesan, grated
• Salt and pepper, to taste

Method:

1. Heat the oil and butter in a large pot over high heat. Once melted, add the mushrooms and cook until golden brown (approx. 4 mins). Note: you may need to do this in two batches.
2. Add the minced garlic, season with salt and pepper, then continue cooking until golden brown. Once browned, remove from the heat and set aside in a bowl.
3. In the same pot, over a medium heat, melt the butter, then add the garlic and shallots.
4. Cook for 2 mins or until the onion is translucent. Then add in the wine and allow to simmer for 2 mins, until mostly evaporated.
5. Pour in the rice and stir for 1 min until it’s semi translucent. Then add approx. 1.5 cups of then chicken stock. Stir, leave for a couple of mins, stirring occasionally, until the liquid is mostly absorbed.
6. Continue adding the stock (1.5 cups at a time), stirring occasionally until it’s mostly absorbed. Repeat until all the stock has been added and the rice is just cooked.
7. If opting to use, thoroughly mix the cream and butter through the risotto, then stir in the parmesan, and salt and pepper.
8. Stir through half the mushrooms. Taste and season with additional salt and pepper if desired.
9. To serve, divide the risotto into serving bowls, top with the reserved mushrooms and garnish with parsley and extra parmesan. Enjoy!

Recipe provided by A Better Choice

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