Creamy Mushroom Risotto

Ingredients

• 250 g mushrooms (sliced)
• 2 tbsp olive oil (for frying mushrooms and onions)
• 2 tbsp chicken stock powder (or 2 cubes, to be mixed with water)
• 1 L hot water (for the stock; have extra hot water on hand if needed)
• 1 onion (finely diced)
• 1.5 cup risotto rice (such as Arborio)
• 0.5 cup dry white wine (Chardonnay is recommended)
• 2 tbsp butter (unsalted)
• 0.5 cup parmesan cheese (grated, plus extra for topping)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Heat a splash of oil in a large pan over medium-high heat. Fry the sliced mushrooms until browned and cooked through. Remove from the pan and set aside.

2. 2

   Prepare your chicken stock by mixing the stock powder or melting the cubes in hot water. Keep this stock warm throughout the cooking process.

3. 3

   In the same pan used for the mushrooms, add a bit more oil if needed and fry the finely diced onion on medium heat until translucent.

4. 4

   Add the risotto rice to the pan with the onions and toast it for about 2 minutes, stirring frequently until the edges of the grains are slightly translucent.

5. 5

   Pour in the dry white wine. Cook and stir until the wine has reduced and been almost entirely absorbed by the rice.

6. 6

   Begin adding the warm chicken stock gradually, about half a cup at a time. Stir constantly between additions.

7. 7

   Allow each addition of stock to be fully absorbed before adding more. This constant stirring and gradual addition releases the starch to create a creamy texture.

8. 8

   Maintain medium heat to ensure the rice cooks evenly. If you run out of stock before the rice is done, top up with plain hot water to avoid over-salting the dish.

9. 9

   Continue the process until the rice is al dente—soft on the outside but with a slight bite in the center.

10. 10

    Stir the fried mushrooms back into the rice.

11. 11

    Add the butter and grated parmesan cheese. Stir vigorously to incorporate for extra creaminess. If the consistency is too thick, add a small splash of stock or water to make it 'flowy'.

12. 12

    Serve immediately topped with extra grated parmesan and fresh parsley.

Notes

Be mindful of salt: if you need more liquid than your prepared stock, use plain hot water instead of adding more stock powder to prevent the dish from becoming too salty. Chardonnay is the preferred wine as it pairs well with the starchiness of the rice.

Nutrition per serving

• main course
• vegetarian
• risotto
• dinner
• mushroom
• italian
• one-pan