Mushroom Risotto
Looking for a tasty, comforting supper dish? Our mushroom risotto is perfect – rich, satisfying & delicious.
Ingredients:
- 30g dried mixed mushrooms
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1-2 garlic cloves, peeled & crushed
- 150g Arborio rice
- 100mls dry white wine
- 250mls hot vegetable stock
- small handful chopped parsley
- a knob of butter
- salt & freshly ground black pepper
- Parmesan shavings
- A few snipped chives
- Dean's Cheese Oat Nibbles & Chive
Follow these steps
- Soak the mushrooms in boiled water for 20 minutes then drain, reserving about 300mls of the soaking liquor.
- Heat the olive oil in a large saute pan - add the chopped onion and cook gently until softened but not browned.
- Roughly chop the soaked mushrooms and add to the pan along with the garlic - stir well. Add the rice to the pan and continue to cook gently for a few minutes.
- Turn up the heat and add the wine, stirring continuously until the wine is absorbed.
- Continue stirring, adding the hot vegetable stock a little at a time followed by the soaking liquor, until the risotto is thick and creamy and the rice is tender with just a little bite to it.
- If the rice is a little chalky in the middle, add a little more hot vegetable stock and cook for a couple of minutes longer. Add the butter and chopped parsley.
- Check seasoning.
- Serve in warm bowls with a few snipped chives & parmesan shavings sprinkled over.
- Add a few Dean’s Cheese Oat Nibbles & Chive on the side.
You might also be interested in...
We created this fantastic chocolate & caramel cake to celebrate Scotland’s hosting of the 2014... read more
Who doesn’t love an old fashioned empire biscuit. Sweet, buttery shortbread rounds, sandwiched... read more
Our recent competition to win a KitchenAid mixer was a huge success attracting thousands... read more
