Thursday, 1 April 2021 / Topics:
Ingredients: (Serves 4)
1L reduced-salt vegetable stock
1 tablespoon olive oil, plus 2 tablespoons extra
1 brown onion, finely chopped
4 garlic cloves, thinly sliced
6 thyme sprigs
1 cup arborio rice
200mL white wine
500g mixed mushrooms, sliced or quartered (eg. portabello, Swiss brown, button)
40g unsalted butter
½ bunch parsley, finely chopped
pinch of salt
40g parmesan, finely grated
1. Warm stock in a medium saucepan over medium heat.
2. Heat one tablespoon oil in a large frying pan over medium heat. Cook onion for 3-4 minutes or until soft and translucent. Add garlic and thyme and cook for a minute or until fragrant. Increase heat to medium-high. Stir through rice and toast for one minute. Add wine and simmer until reduced by half. Reduce heat to medium. Add stock, a ladleful at a time, waiting for each addition to be absorbed before adding the next. Stir the risotto occasionally. If you run out of stock and the rice needs more cooking use hot water.
3. Meanwhile, heat one tablespoon oil in a large frying pan over medium-high heat. Cook half the mushrooms for 2-3 minutes or until golden and tender. Remove mushrooms from the pan. Repeat with another tablespoon oil and remaining mushrooms. Return all mushrooms to the pan. Stir through butter, parsley leaves and a pinch of salt. Keep warm.
4. Once the rice is al dente, remove from the heat and discard thyme. Stir through parmesan and half the mushrooms. Divide risotto between serving bowls and top with remaining mushrooms.