Shannon Bennett's foolproof mushroom risotto

Name: Shannon Bennett's foolproof mushroom risotto
Yield: 6
Ingredients: 500g button mushrooms; 2 chicken stock cubes; 1⁄4 cup (60ml) olive oil; 1 onion, finely chopped; 2 clove garlic, crushed; 2 tbs white wine vinegar; 1 1⁄2 cups (300g) arborio rice; 1⁄2 cup (125ml) dry white wine; 60g butter, chopped; 1⁄2 cup finely grated parmesan, plus extra to serve; 3 sprigs flat-leaf parsley, torn; Sour cream, to serve

1 rating

Jump to recipe

by Shannon Bennett

Chef

Jul 12, 2018

An earthy and satisfying dish, and so easy to prepare.

500g button mushrooms
2 chicken stock cubes
1⁄4 cup (60ml) olive oil
1 onion, finely chopped
2 clove garlic, crushed
2 tbs white wine vinegar
1 1⁄2 cups (300g) arborio rice
1⁄2 cup (125ml) dry white wine
60g butter, chopped
1⁄2 cup finely grated parmesan, plus extra to serve
3 sprigs flat-leaf parsley, torn
Sour cream, to serve

Method

1.

Whizz half the mushroom in a food processor until coarsely chopped. Bring 5 cups (1.25 litres) water and stock cubes to the boil in a saucepan, then reduce to barely a simmer. Heat half the oil in a saucepan over medium heat, add onion, cook for 3 minutes, add chopped mushroom and half the garlic, cook for 3 minutes, stirring often, then season and deglaze pan with half the vinegar. Stir in rice, add wine and reduce by half. Add hot stock a ladleful at a time, stirring until stock is absorbed before adding the next, for 15-17 minutes until rice is al dente. Stir in half the butter and the parmesan, remove from heat, cover with a lid and stand for 2 minutes to steam.
2.

Melt remaining butter in a frying pan over medium-high heat, add remaining garlic and mushrooms and cook for 4 minutes, then deglaze pan with remaining vinegar and stir in parsley. Serve risotto topped with mushrooms, sour cream and extra parmesan.