Risottos are the perfect winter comfort food!

This mushroom risotto is creamy and decadent.

Use veggie stock if you want a vegetarian option.

– – – – – – – – – –
Serves 6-8

Ingredients

2 tbsp butter
1 tbsp olive oil
2 c mushrooms, peeled and roughly chopped
6 large mushroom cups extra to serve, sliced into 3cm sliced
5 – 6 c Chicken or veggie stock, warmed up
1 medium brown onion, diced
1 3/4c carnaroli rice
1/3c grated Parmesan cheese
A good pinch coarse salt
A good pinch black pepper
100g butter, cubed
¼ bunch fresh parsley

Method

Bring stock to a simmer in a saucepan.

Melt the butter in a deep saucepan over medium heat.

Gently sauté the large mushroom cups for a few minutes, turning once. Remove from pan and set aside covered with paper towel.

Add remaining mushrooms and onions and sauté 15 minutes.

Add the rice and stir to combine.

Add 1/3 cup of stock a time, stirring almost continuously.

Wait until the stock is almost completely absorbed before adding more stock.

Beat in the Parmesan cheese and 100g butter, and season to taste with salt and pepper.

Divide between bowls, add the reserved mushrooms, and garnish with chopped fresh parsley.