Creamy Mushroom Risotto

About this recipe

Risotto just needs patience and stirring. Arborio rice releases its starch as you add hot stock a little at a time, which makes it naturally creamy. Golden mushrooms, parmesan and a knob of butter finish it off.

Method

1. 1

   Step 1

   Bring the stock to a gentle simmer in a saucepan and keep it hot.

2. 2

   Step 2

   Heat half the oil and half the butter in a large pan over medium-high heat. Cook the mushrooms for 6 minutes until golden. Set aside.

   6 min

3. 3

   Step 3

   Add the remaining oil and the onion and cook for 4 minutes until soft. Add the garlic and rice and stir for 1 minute until the rice is coated.

   5 min

4. 4

   Step 4

   Add a ladle of hot stock and stir until absorbed. Keep adding stock a ladle at a time, stirring often, for 18–20 minutes until the rice is creamy and just tender.

   19 min

   Tip: The risotto should be loose enough to slowly spread on a plate.

5. 5

   Step 5

   Stir in the mushrooms, remaining butter and parmesan. Season, cover and rest for 2 minutes.

   2 min

6. 6

   Step 6

   Serve with parsley.