Mushroom risotto
Creamy risotto cooked slowly in stock with white wine, with mushrooms browned in butter and finished with butter and parmesan. Also made with asparagus, chicken or squash.
- 45 minTime
- 45 minHands-on
- 4Portions
- ≈ 28 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 2 cubesVegetable stock
- ≈ 1.2 lWater
- 2 tbspButter, for the mushrooms
- 400 gMushroom, sliced
- 1 tbspOlive oil
- 1Yellow onion, finely chopped
- 1 cloveGarlic, finely chopped
- 300 gRisotto rice
- 150 mlWhite wine
- 2 tbspButter, to finish
- 80 gParmesan, grated
- to tasteSalt
- to tasteBlack pepper
- 2 tbspParsley, chopped
Method
- Bring the water to the boil with the stock cubes and keep the stock hot over a low heat.
- Melt the butter in a frying pan over a high heat and fry the mushrooms for 6–8 minutes, until nicely browned. Season with salt and set aside.
- Heat the olive oil in a wide saucepan and soften the onion over a medium heat for about 5 minutes without letting it colour. Add the garlic and cook for 1 minute more.
- Add the rice and stir for 2 minutes, until the grains are glossy. Pour in the wine and stir until it has been absorbed.
- Add the hot stock a ladleful at a time, stirring, and wait until the rice has absorbed it before adding more. Stir in the mushrooms for the last 5 minutes. After about 18 minutes the rice should be creamy but still have a little bite.
- Take the pan off the heat and stir in the butter and parmesan. Season with salt and pepper, cover and leave to rest for 2 minutes.
- Spoon the risotto into bowls and sprinkle with parsley.
The cost is estimated from Swedish grocery prices.
