Simple Creamy Mushroom Risotto, Perfect for Meat Free Monday!

This mushroom risotto is rich and creamy with a beautiful earthiness from the mushrooms. The better the stock, the better the risotto (although I still love this even when I only have basic stock cubes in!)

Free printable recipe is available on our site: https://www.kitchensanctuary.com/mush...

Ingredients:
3 tbsp unsalted butter
1 tbsp olive oil
1 onion peeled and chopped finely
400 g (14oz) mixed mushrooms, thickly sliced *see note 1
2 cloves garlic peeled and crushed
300 g (1 1/3rd cups) uncooked arborio rice
150 ml (1/2 cup + 2 tbsp) white wine
1200 ml (5 cups) hot chicken stock *see note 2
¼ tsp salt (optional - depending on the saltiness of your stock)
½ tsp ground black pepper
75 g (3/4 cup) parmesan grated
1 tbsp fresh lemon juice (approx. the juice of half a lemon)

To Serve:
grated parmesan
freshly ground black pepper
freshly chopped thyme and/or parsley

Instructions
1. Add the butter and oil to a large frying pan. Heat over a medium heat until the butter melts.

2. Add the finely diced onion to the pan and cook for 3 minutes until softened.

3. Add the mushrooms and fry for 4-5 minutes until lightly golden.

4. Add in the garlic, stir and cook for a further minute.

5. Next in goes the arborio rice. Stir it all together.

6. Add in the wine and stir and cook for 2-3 minutes, stirring regularly, until the wine has almost fully absorbed into the rice.

7. Now add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly. It should take about 17-20 minutes for all of the stock to be absorbed and for the rice to be slightly al dente.

8. As you're coming to the end of the stock give the rice a taste, If you've used all of the stock and the rice is still too hard, you can add in splashes of just boiled water, until the rice reaches the desired tenderness. Alternatively if the rice is done to your liking befor all the stock is absorbed then you might not need to use all of it.

9. Give the risotto and taste and add the salt if needed, and the black pepper.

10. Add in the parmesan and lemon juice and give everything a good stir.

11. Serve topped with a little grated parmesan, some black pepper, and some chopped thyme and/or parsley.

Notes
*Note 1 - Mushrooms
I use mixed mushrooms - consisting of mainly chestnut and white mushrooms, with a few oyster and shiitake mushrooms too. Portabella mushrooms are great too..
Use your favourite varieties. Sometimes I make this with only chestnut or portabella mushrooms, as I find them to be the most tasty, earthy mushrooms.

*Note 2 - Chicken stock:
Use the best you can get hold of. I like to use homemade, or a really flavourful stock such as Essential Cuisine chicken glace. Flavourful shop-bought bone broth is good too.The better flavour the stock, the tastier the risotto will be.However!!I have also made this with water with + 3-4 stock cubes and it's still very tasty. If you only have stock cubes in, I still recommend making this recipe.

*Note 3- Make it vegetarian:
Replace the chicken stock with veg stock and us vegetarian Italian style hard cheese intead of Parmesan.

#CookingShow #Recipe #vegetarian