Risotto is one of my favorite Italian dishes and it is much easier to make than you think- you just need a bit of patience! There are many different ways to make a good risotto, but a vegetarian mushroom risotto is especially easy to make and don’t require too many ingredients. Got leftovers? You can easily storage it in the fridge for a couple of days or put in the freezer for a later occasion.
1 onion/shallots (finely chopped)
1 garlic clove
100g Arborio risotto rice
100g mushrooms (e.g porcini, portobello, chanterelles)
500g vegetable stock
1/2cup (1dl) dry white wine
3 tbsp butter
Salt & pepper
1cup (2.5dl) Parmesan cheese
Warm 2 tbsp olive oil in a saucepan and fry the mushrooms for about 2-3 minutes and then set aside. Use another non-stick pan and dry-fry the onion and garlic until soft. Add the rice and stir to coat with oil for approx. 2 minutes. When the rice is a bit golden, pour in the wine and stir continuously until its all absorbed by the rice.
Add 1/2 cup of the stock and do not leave the risotto unattended as you need to make sure to refill a little stock each time it’s absorbed. Repeat the procedure until you have used all the stock. Lower the heat and continue cooking until the rice is al dente (around 10-15 minutes). Finally, add the mushrooms, butter, freshly grated parmesan cheese and season with salt and pepper. Voila, it doesn’t get any better than that!
By: Linnéa Nilsson Photo: Flickr/RyanYu