Mushroom Risotto
A vegetarian dish that is sure to satisfy - Mushroom Risotto! Beautifully golden sauteed mushrooms with a creamy risotto perfect for those meat-free nights.
Equipment
- 1 large 30cm frypan or a dutch oven
Ingredients
- 800 grams fresh mushrooms sliced, whatever kind you like
- 100 grams butter
- 1 tsp salt
- 1 tsp fresh ground black pepper
- ½ tsp dried thyme
- 4 cloves of garlic finely minced
- 300 grams arborio rice
- 2 French shallots finely minced
- 125 ml white wine
- 4 cups /1 litre of chicken stock can sub veg stock to make meal vegetarian
- 1 cup /250mL of beef stock can sub veg stock to make meal vegetarian
- 125 mL cream
- 50 grams parmesan finely grated (Note 1)
Instructions
- In your cooking vessel, over high heat, add butter and all of the mushrooms, salt, pepper and thyme (this will likely highly fill your pan). Stir to evenly distribute the melting butter. Keep stirring every couple of minutes.This process will take a lot of time, first the mushroom will expel all of their water, then the water must evaporate, and then the mushroom will begin to brown in the butter fat. Just keep stirring every 2 minutes or so until they are all nice and golden brown, this took me around 20 minutes.
- Add French shallot and garlic to the pan and cook for about 3-4 minutes.
- Next add the arborio rice to the pan, stir well so that every grain of rice is coated in the mushroom liquids.
- Add wine, cook until it is almost completely gone.
- Add stock, 1 cup at a time. Make sure you stir every 2 minutes, constant stirring is not required.
- Once all the stock is added and absorbed, test rice, if done, continue to step 7, if not, add 1/2 cup of water at a time to the rice, checking if rice is done after the water has been absorbed. Continue this, as needed, until rice is cooked.
- Add cream and parmesan to the pan. Stir to combine. Serve.
Notes
Note 1 - A quick note to add, not all parmesan cheese is vegetarian. In traditional parmesan making they use an animal stomach enzyme called Lipase to make the cheese. Now in modern cheese making, synthetic enzyme is available for use, but it is not used by many cheesemakers, as some prefer to stick to traditional methods and recipes. If you're vegetarian and want to know if your cheese is vegetarian or not, check the packet for ingredients. Sometimes they have a "suitable for vegetarians" sticker on there too which is handy.