Mushroom Risotto Recipe from Lynne Mullins

Mushroom risotto

5 tbsp butter

1 onion, chopped

2 cups Arborio rice

¾ cup dry white wine

6-7 cups hot chicken stock

400g button mushrooms, sliced

½ cup grated parmesan, plus extra

cracked black pepper

 

Melt 3 tablespoons butter in a large saucepan over medium heat and cook onion, stirring, until soft. Add rice and stir until rice is coated with the butter. Add white wine and stir until wine has evaporated. Add hot stock a ladle or two at a time, stirring well after each addition until stock is absorbed. After about 10 minutes, add mushrooms and continue cooking and stirring until rice is al dente. Remove from heat and add remaining butter and grated parmesan.

Serve with extra shaved parmesan and cracked black pepper.

Serves 4.