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/mushroom-risotto/

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

this mushroom risato is rich and creamy with the earthiness of mushrooms cooked with good quality stock and finished with a squeeze of lemon juice and some Parmesan for a Tangy creamy velvety risoto hi I’m Nikki welcome back to our kitchen where we show you how to make delicious familyfriendly recipes now when making a roto you really need to take your time and show it a little bit of love and if you do you’ll be rewarded with delicious tender and creamy rice it will be absolutely fantastic so let’s get cooking add 3 tablespoons of unsalted butter and 1 tblspoon of olive oil to a large frying pan and heat over a medium heat until the butter melts now we’re going to add in a finely diced onion to the pan and cook for about 3 minutes stirring often until soften next in goes four 100 G or 14 oz of thickly sliced mixed mushrooms we’re going to fry for about 4 to 5 minutes until softened now this might seem like a lot of mushrooms but they do cook down to about half the size during cooking now add in two cloves of minced garlic and cook for a further minute then we add in 300 G or 1 and 13 cups of uncooked arboreo rice stir it all together now add in 150 mil which is about half a cup plus 2 tbspoon of white wine cook for about 2 to 3 minutes stirring regularly until that wine is almost fully absorbed into to the rice now we’re going to start adding the stock we’re only going to add it a good Splash or a ladle at a time but we’re going to be using about 1.2 L or 5 cups of hot chicken stock all together now you really need to take your time here add that stock in a little bit at a time stir it together and allow that stock to fully absorb before you add in the next Ladle and then continue on that process until the rice is tender now if you wanted to go full vegetarian with this then you can use vegetable broth instead of chicken stock and you can use a vegetarian Italian style hard cheese instead of Parmesan Al together it should take about 17 to 20 minutes for all of that stock to be absorbed and for the rice to be slightly elante give the risoto a taste and add a little pinch of salt if needed we’re also going to add in half a teaspoon of of black pepper and stir together now finally we’re going to add in 75 G which is about 3/4 of a cup of grated Parmesan and a good squeeze about a tablespoon of fresh lemon juice and stir it all together and now we’re ready to serve just look at that lovely creamy velvety risoto I love to serve it topped with a little bit extra grated Parmesan some black pepper and some fresh herbs such as TH or fresh parsley and there you go a beautiful simple and comforting mushroom misato and if you love mushrooms as much as I do then why don’t you check out my mushroom chamain here or my creamy mushroom pasta here I’ll see you next [Music] time n