Risotto is often met with fear amongst cooks. But this recipe is simple, easy-to-follow and yields absolutely delicious results.
Using easy-to-find ingredients and no complicated technique, all you need is a bit of time to make a heavenly mushroom risotto.
Pour your vegetable stock into a small saucepan, reserving 150 ml (about 1/2 cup) in a measuring cup.
Add lemon juice to reserved stock and set aside.
Meanwhile, melt 15g (1 tbsp) of butter with about a tablespoon of olive oil in a large skillet over medium heat.
Add mushrooms and cook, stirring occasionally, until they are shrunk considerably and have turned a deep golden brown, about 10 minutes.
Remove the mushrooms from the pan and set aside.
Melt remaining 15g (1 tbsp) of butter witn another tablespoon of olive oil over medium-low heat in the same skillet and then add the onion.
Cook onion until softened and translucent but no browning has occurred, about 5 to 10 minutes.
Add in minced garlic and cook until very fragrant, about 30 seconds.
Add you rice and cook, stirring constantly, until the rice looks midly translucent around the exterior and gives off a faint nutty aroma, about 5 minutes.
Stirring constantly, pour reserved stock and lemon juice mixture over the rice and cook until the liquid has completely evaporated, about 3 to 5 minutes.
Now it is time for your stock additions. Stirring constantly, add two laddles full of hot stock over the rice.
Stir, reducing the heat in order to keep it at a gentle until the stock has been mostly absorbed, about 5 minutes.
You can tell when you are ready to add a new ladle of stock if you are able to drag you spoon across the pan and the rice leaves a trail.
Add another two ladles of stock to the rice and continue stirring constantly until the stock has been absorbed.
Repeat this step, tasting on occasion, until the rice is fully cooked through and al dente.
You may not use all of your veggie stock (any leftover can be frozen!).
Turn off the heat and stir in your mushrooms and parmesan cheese.
Taste and adjust for seasoning, adding salt and pepper where needed.
Spoon into bowls and serve immediately, grating more parmesan cheese on top for garnish.
You can use chicken stock instead of vegetable stock if you don't care about this vegetarian
Ingredients
Directions
Pour your vegetable stock into a small saucepan, reserving 150 ml (about 1/2 cup) in a measuring cup.
Add lemon juice to reserved stock and set aside.
Meanwhile, melt 15g (1 tbsp) of butter with about a tablespoon of olive oil in a large skillet over medium heat.
Add mushrooms and cook, stirring occasionally, until they are shrunk considerably and have turned a deep golden brown, about 10 minutes.
Remove the mushrooms from the pan and set aside.
Melt remaining 15g (1 tbsp) of butter witn another tablespoon of olive oil over medium-low heat in the same skillet and then add the onion.
Cook onion until softened and translucent but no browning has occurred, about 5 to 10 minutes.
Add in minced garlic and cook until very fragrant, about 30 seconds.
Add you rice and cook, stirring constantly, until the rice looks midly translucent around the exterior and gives off a faint nutty aroma, about 5 minutes.
Stirring constantly, pour reserved stock and lemon juice mixture over the rice and cook until the liquid has completely evaporated, about 3 to 5 minutes.
Now it is time for your stock additions. Stirring constantly, add two laddles full of hot stock over the rice.
Stir, reducing the heat in order to keep it at a gentle until the stock has been mostly absorbed, about 5 minutes.
You can tell when you are ready to add a new ladle of stock if you are able to drag you spoon across the pan and the rice leaves a trail.
Add another two ladles of stock to the rice and continue stirring constantly until the stock has been absorbed.
Repeat this step, tasting on occasion, until the rice is fully cooked through and al dente.
You may not use all of your veggie stock (any leftover can be frozen!).
Turn off the heat and stir in your mushrooms and parmesan cheese.
Taste and adjust for seasoning, adding salt and pepper where needed.
Spoon into bowls and serve immediately, grating more parmesan cheese on top for garnish.
You can use chicken stock instead of vegetable stock if you don't care about this vegetarian