Wild Mushroom Risotto
A comforting moreish rice dish that's earthy, salty and rich.
Ingredients
- 200 g wild mushroom assortment
- 1 Onion
- 150 g Risotto rice
- 3 l vegetable stock
- 50 g Parmesan grated
- 50 g butter
- 2 tbsp oil
- 2 garlic cloves minced
- Salt
- Pepper
- Fresh parsley
Instructions
- In a frying pan over medium heat, add oil and fry off the mushrooms. Set aside
- In the same pan saute off the onion and garlic.
- Add the rice and coat in the oil in the pan before adding a ladle of stock.
- Continue to add the stock by the ladle-full, allowing each ladle to be absorbed before adding another.
- Test the rice occasionally. Once it reaches the desired consistency (al dente), add the mushrooms and warm through.
- Add Parmesan, parsley, butter and season to taste.
- Enjoy