Mushroom Risotto

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Ingredients (for 4ppl):

Main Ingredients:

  • 1 large white onion
  • 1 stick of celery
  • 15g dried porcini mushrooms
  • 500g mixed mushrooms
  • 300g risoto rice
  • 120ml of white wine
  • 1 chicken stock cube + 1 litre of water
  • Small bunch of fresh thyme
  • 2 sprigs of fresh rosemary
  • Large knob of butter
  • 40g chunk of parmesan cheese
  • 1/2 a lemon
  • 1/2 a small bunch of flat leaf parsely

Goes Well With:

  • Salad

Utensils:

  • Food processor
  • Large non stick saucepan

Instructions

Prepare (5min):

  1. Put the onion, celery and porcini mushrooms into a food blender until finely chopped
  2. Finely chop the rosemary and thyme, keep seperated
  3. Boil 1 litre of water and add the stock cube and stir

Cooking (25min):

  1. Put everything from the food processor into the saucepan with a couple of lugs of oil, stir for 1 minute
  2. Add rosemary and mushrooms and stir for 2 minutes
  3. Add the risotto rice and stir for 30 seconds
  4. Then pour in the wine and stir until wine is absorbed, season with salt and pepper
  5. Start adding the chicken stock a bit at a time, keep adding stock every minute for 18 minutes so the rice doesn't dry out (totalling near 2 litres, second litre will be plain water)
  6. Near the end of the 18 minutes add the thyme, butter, 1/2 the parmesan and lemon juice, season with salt and pepper
  7. Once served sprinkle over the parsely and remaining parmesan