Susie Drage
Music, Art & Cookery
​Mushroom (and Cherry Tomato) Risotto

MUSHROOM RISOTTO
Serves 4 -6
Preparation Time: 10 minutes
Cooking Time: About 30 minutes
This dish can be varied by using an assortment of wild mushrooms
Ingredients:
115g / 4 oz butter
Olive Oil
2 large onions, finely chopped
3-4 fat garlic cloves, crushed
225g / 8 oz risotto rice (I use Arborio)
2 glasses of White Wine, or more!
1 1/2 ltrs / 2 pints chicken stock
345g / 12 oz chestnut mushrooms, or 115g each of button, wild, oyster mushrooms
Small box cherry tomatoes (optional)
55g / 2 oz parmesan cheese
Sea Salt
Freshly ground black pepper
Fresh parsley
AND THIS IS WHAT YOU DO.....
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Melt the butter and a little olive oil in a large deep frying pan or saucepan and add the onion and garlic. Cook gently until softened, do not brown.
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Thinly slice the mushrooms and stir into the mixture for three minutes.
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Now add the rice and make sure it is well coated with the oil, butter and juices.
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Add the wine, stirring gently and making sure the rice does not stick to the bottom of the pan and encourages a creamy consistency.
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Gradually add the warmed stock and stir continuously. This process can take up to 30 minutes, the rice needs to be soft with just a little bite.
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About ten minutes before the end of cooking time, add the tomatoes and allow to split and soften a little.
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Finally grate two thirds of the Parmesan and stir this into the rice mixture and shave the remainder of the cheese into large flakes.
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Adjust the seasoning and spoon the mixture into a serving dish. Garnish with Parmesan shavings and chopped parsley.

