A hearty lunch or tasty “meatless Monday” option, a classic mushroom risotto never goes out of style.
This rich, savoury dish partners equally well with earthy reds and full-bodied whites. Try it with a pinot noir, a lightly-oaked chardonnay or a pinot gris.
- 200g fresh button mushroom, washed and sliced
- 1/2 white onion, finely chopped
- 45g butter
- 1 clove of garlic, chopped
- 1 sprig of fresh thyme
- 20ml thickened cream
- 250g Arborio rice
- 200ml white wine
- 120g grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1.3L chicken stock
1. In a large heavy frying pan, cook the onion in 30g of butter with the thyme and garlic until translucent, about 5 minutes. Add the fresh mushroom and cook until tender. Add the rice and cook, stirring until the rice becomes opaque, about 2 minutes. Add the wine and cook until it is absorbed into the rice, stirring constantly.
2. Add the chicken stock to the rice, half a cupful at a time, stirring until each addition of stock is absorbed, about 15 minutes in total. Once the rice is al dente, remove the risotto from the heat.
3. Add the Parmesan cheese and remaining 15g of butter. Fold in the cream at the last minute and sprinkle the parsley over the risotto to serve.