Mushroom and Parmesan Risotto

Name: Mushroom and Parmesan Risotto
Total time: 1800 s
Yield: 2 People
Cuisine: British
Ingredients: 1 Onion; 1 L Chicken Stock (can be substituted for vegetable stock); 2 Garlic Cloves; 150 g Chestnut Mushrooms; 30 g Dried Porchini Mushrooms (rehydrated in boiling water); 2 Teaspoons Butter; 30 g Parmesan (with a sprinkling extra to serve!)

TheMancunianCook @TheMancunianCook

Manchester

Risotto is a traditional northern Italian dish made from rice and stock. It comes in several varieties, for this one I went for was mushroom and parmesan.

TheMancunianCook @TheMancunianCook

Manchester

Risotto is a traditional northern Italian dish made from rice and stock. It comes in several varieties, for this one I went for was mushroom and parmesan.

Saved

Ingredients

30 mins

2 People

1Onion
1 LChicken Stock (can be substituted for vegetable stock)
2Garlic Cloves
150 gChestnut Mushrooms
30 gDried Porchini Mushrooms (rehydrated in boiling water)
2 TeaspoonsButter
30 gParmesan (with a sprinkling extra to serve!)

Saved

Steps

30 mins

1

Bring the stock to a simmer.
2

Dice your onions and garlic before slicing your mushrooms. I like chunks of mushroom in my risotto but cut to your own size preference.
3

Fry onions and garlic until the onions become translucent before adding a teaspoon of butter.
4

Add your chestnut and porcini mushrooms, reserving the mushroom water for additional stock flavour.
5

Introduce the stock to the risotto, make sure you only transfer one ladleful at a time. Wait until the liquid is almost all absorbed before adding another. Continue this process until the rice is just about cooked.
6

Add your parmesan to the risotto and continue to cook until the rice is cooked through. You can keep the risotto as saucy as you like.
7

Serve with a generous sprinkle of parmesan to garnish.