Although this might take a bit of supervision, this risotto is superbly easy to put together and just as tasty.
Preparation time: 10 minutes
Cooking time: 45 minutes
- 300g risotto rice (I use arborio);
- 400g mushrooms (I use a mix of a 250g punnet of closed cup mushrooms and a 150g punnet of wild mushrooms) – chopped into 1-2cm pieces;
- 1 onion (medium) – diced;
- 2 cloves of garlic;
- 1 litre of chicken stock (I use 1 chick stock cube mixed into a litre of water, but if you want to buy pre-made stock that’s equally fine);
- A handful of grated parmesan;
- 125ml white wine (optional);
- 1 tablespoon crème fraîche (optional, although I am somewhat biassed towards ‘mandatory’);
- 1 tsp of thyme (dried of fresh is good);
- a good pinch of salt;
- a couple of turns of freshly ground pepper;
- Olive oil;
- A knob of butter.
- If you’re making the stock, put the kettle on to boil the water.
- Put a medium sized saucepan over a medium heat and add a knob of butter with a glug of olive oil, then add the chopped onions. Finely chop the garlic and add this too. I add a pinch of salt here to stop the onions burning. Leave to soften for a couple of minutes until they gone translucent.
- Add the risotto rice to the saucepan and leave to coat with the onions and oil for a couple of minutes.
- Meanwhile in a separate frying pan on a medium-high hear but in another knob of butter and glog of olive oil. Throw in half the mushrooms. I like to fry off half the mushrooms as well as putting half directly into the risotto for a greater variety of texture and flavour.
- Add the wine to the rice mix and leave to sizzle away for a couple of minutes until the alcohol evaporates.
- Lower the heat under the risotto to a simmer then, by the ladle, add the chicken stock. After each ladle, give the risotto a stir and leave the stock to be absorbed until before adding the next.
- Once you’ve added about half the stock, add the uncooked mushrooms and the thyme.
- When the fried mushrooms have taken a bit of colour turn off the heat. I add a bit of finely chopped chilli to them for some heat, but this is completely up to your own taste.
- Once the last of the stock has been absorbed add the fried mushrooms, crème fraîche and parmesan. Give it a good stir and it’s ready to serve.