The best creamy mushroom risotto

Risotto is one of those classic dishes that almost everyone is guaranteed to enjoy and this traditional mushroom version is definitely no exception. With just a handful of easy ingredients and a method that is fairly straightforward, you’ll enjoy making this delicious dish almost as much as you’ll enjoy eating it!

While the recipe is completely vegetarian, if you’re looking to add in some meat, chicken would work perfectly – otherwise you can give prawns or even diced bacon a go to see how it suits. Enjoy!

Ingredients

• 50g dried porcini mushrooms
• 1 vegetable stock cube
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 250g pack chestnut mushrooms, chopped
• 300g risotto rice, such as arborio
• 1 x 175ml glass white wine
• 25g butter
• Handful parsley leaves, chopped
• 50g parmesan, freshly grated

Method

1. Add dried porcini mushrooms to large bowl with 1 litre boiling water. Soak for 20 mins. Drain into bowl. Discard last few tbsp of liquid remaining in bowl. Crumble stock cube into mushroom liquid. Squeeze gently to remove any liquid.
2. Heat 2 tbsp olive oil in shallow saucepan over medium heat. Add onion and garlic. Cook for about 5 mins or until soft. Stir in chestnut mushrooms and dried mushrooms. Season with salt and pepper. Cook for 8 mins until fresh mushrooms are tender. Pour rice into pan. Cook for 1 min. Pour in wine. Let bubble to nothing so alcohol completely evaporates.
3. Pour in quarter of mushroom stock. Simmer rice, stirring often, until rice has absorbed all liquid. Add about same amount of stock again. Continue to simmer and stir until it becomes creamy and tender. Continue with stock until rice is almost cooked and stock is all used up.
4. Continue stirring until rice is completely cooked. If rice is undercooked, add a splash of water. Take pan off heat, add butter. Sprinkle half the parmesan and half a handful of chopped parsley leaves over top.
5. Cover. Leave for 2-3 mins so rice can soak up excess liquid as it cools. Stir risotto. Spoon into bowls and scatter with remaining cheese and chopped parsley leaves. Serve.