Mushroom risotto

How to make Mushroom risotto recipe - for variation. Omit the mushrooms and add 6 sliced zucchini or 1 1⁄2 bunches of chopped asparagus with the onion. risotto aux champignons recette

Serves 8

Ingredients:

6 tbsp olive oil

2 onions, finely chopped

3 tbsp butter

1lb 2oz (500g) cremini mushrooms, roughly chopped

6 garlic cloves, finely chopped

3 red chiles, seeded and finely sliced

1 1⁄4lb (550g) Arborio rice

2½ cups hot mushroom or chicken stock

2 tsp ground black pepper

large handful of fresh flat-leaf parsley, finely chopped

4½oz (125g) Parmesan cheese, grated

Method:

1 Heat the oil in a large cast-iron casserole, add the onions, and cook over medium heat for 5 minutes, or until soft. Stir in the butter, mushrooms, garlic, and chiles, and cook for 5 minutes more, stirring.

2 Add the rice, stir well, then add 1¼ cups stock and cook over low heat, stirring occasionally, until the rice absorbs the stock. Add more stock, 2/3 cup at a time, allowing each addition to be absorbed before adding the next, until the rice is cooked.

3 Add the pepper, parsley, and half the cheese, stir, and serve with more Parmesan sprinkled on top.

Mushroom risotto