Mushrooms Risotto is a traditional Italian recipe for a classic one-pot dish of arborio rice cooked with mushrooms in a chicken stock base flavoured with saffron and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic Italian version of: Mushrooms Risotto.
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Ingredients:
750ml chicken stock or vegetable stock for a vegetarian version
pinch of saffron
4 tbsp butter
1 tbsp olive oil
225g mushrooms, sliced (ceps and chanterelles are good)
180g Arborio rice (or other risotto rice)
80g freshly-grated Parmesan cheese
2 tbsp fresh parsley, chopped
salt and black pepper, to taste
Method:
Combine the chicken (or vegetable) stock and saffron to a pan. Bring to a boil and immediately take off the heat.
Combine the butter and olive oil in a large pan and when the butter is frothing add the mushrooms and fry for 5 minutes then add the rice and stir to cover each grain with oil.
Begin adding the chicken stock 250ml at a time. With each addition bring to a simmer and cook, stirring occasionally, until the stock has been absorbed before adding the next lot of stock. Continue cooking until the rice is creamy and just 'al dente'. When it's reached this stage season and stir-in the cheese.
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