Mushroom Risotto

Learn how to make a simple mushroom risotto with Christopher: the perfect dish for a cold day.

Serves 4

INGREDIENTS

2 tbsp Olive oil

2 tbsp Butter

1 whole onion, diced

2 tsp Salt

2 lbs Assorted mushrooms (Button, Honey Brown, Oyster, etc), sliced

1 sprig Thyme, picked

1 cup Risotto rice (Arborio, Carnaroli, Vialone Nano…your choice!)

200ml White wine

1 litre Stock (Chicken, vegetable, mushroom…your choice!), hot

250ml Grated cheese (Parmigiano, Grano Padano, or Pecorino)

METHOD

Melt the olive oil and 1 tbsp butter in a large pan or pot over medium-high heat.

Cook the onion, stirring, until translucent, then season with salt.

Add half of the mushrooms and the thyme leaves, and cook down until soft.

Add the rice and stir for a minute to toast the grains.

Add the wine and stir, as it cooks down and absorbs into the rice completely.

Add the hot stock, a couple of ladles at a time to come up to the surface of the rice, stirring while it absorbs into the rice. Add the next couple of ladles, only once the level of stock cooks down to almost fully absorbed.

Once all of the stock has been incorporated, add the remaining mushrooms and continue to stir until the mushrooms have softened.

Turn the heat down, cover the pan, and let it cook for 2-3 minutes to incorporate all of the flavours.

Uncover the pan, add the grated cheese and the remaining butter. Season with salt to taste.

Serve hot and drizzled with some more olive oil!