Morish Mushroom Risotto
- Prep time:
- 10
- Cook time:
- 45
- Serves / Makes:
- 6
- Effort:
- Minimal
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cups mushrooms of your choice, chopped
- 2 tbsp crushed garlic
- Salt and pepper to taste
- 1 tsp oregano
- 1 tsp chicken spice
- 1 1/2 cups arborio rice
- 2 cups chicken stock
- 1/3 cup cold butter
- 1/2 cup parmesan cheese
- Fresh parsley, optional
Method
- Heat the vegetable oil or duck fat in a large pot over medium heat.
- Add the onions, mushrooms, garlic, salt, pepper, oregano and chicken spice. Sauté until the mushrooms have released their moisture and it has evaporated, then continue cooking until golden and caramelised.
- Add the Arborio rice and stir for 1–2 minutes, or until lightly toasted.
- Gradually add the warm chicken stock, ½ cup at a time, stirring regularly and allowing each addition to absorb before adding the next.
- Continue cooking for 20–35 minutes, or until the rice is tender with a slight bite and the risotto is creamy. Add a little more stock or hot water if needed to loosen it.
- Remove from the heat and fold in the butter and Parmesan.
- Cover and allow to rest for 2–3 minutes. Sprinkle with chopped parsley and serve immediately. Bon appétit!
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