Garlicky mushroom risotto
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Garlicky mushroom risotto
INGREDIENTS
1.5 litres chicken or vegetable stock
10g dried porcini mushrooms
100g butter
200g Swiss brown mushrooms, sliced
200g Portobello mushrooms, sliced
100g button mushrooms, sliced
4 cloves garlic, chopped finely
1 large (200g) onion, chopped finely
3 anchovies, chopped
1 sprig of thyme
2 cups (400g) arborio rice
1/2 cup (125ml) dry white wine
1/2 cup (40g) grated parmesan cheese
1 tablespoon fresh thyme leaves
METHOD
1. Bring stock and dried porcini to a gentle simmer in a medium saucepan.
2. Meanwhile, melt 30g of the butter in a large, heavy-based pan; cook mushrooms, in batches, stirring over high heat, until softened and browned lightly. Add garlic, cook, stirring, until fragrant but not browned. Season with salt and freshly ground black pepper. Remove from pan.
3. Melt 50g of butter in same pan. Add onion, anchovies and thyme; cook, stirring, until soft but not coloured. Add rice, stir to coat well with onion mixture; cook, stirring, 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
4. Stir in 1/2 cup of hot stock; cook, stirring, over a low heat, until the liquid is absorbed. Continue adding stock mixture, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).
5. Discard thyme sprig. Stir in mushrooms, parmesan, thyme leaves and remaining butter. Season to taste with salt and freshly ground black pepper.
Suitable to freeze. Not suitable to microwave
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