Mushroom Medley Risotto

My take on mushroom risotto was inspired by a trip to the farmers market where I picked up an incredible selection of mushrooms. With the cooler weather approaching, this recipe is the perfect dish for a cosy night in. It’s also super easy and quick to make.

Ingredients

• 300g mushrooms (diced) *I used a medley of mushrooms from the farmers market but button mushrooms are also fine to use

• 1 brown onion (diced)

• 1 garlic clove (minced)

• ½ tsp fresh rosemary (finely chopped)

• 1 tsp fresh parsley (finely chopped)

• 1 tbsp olive oil

• 1 tbsp butter

• 1 cup Arborio rice

• 1 ½ cups chicken or vegetable stock *I used chicken stock for this recipe

• ¼ cup Parmigiano Reggiano (grated)

• Salt and pepper

Method

1. Preheat a saucepan on the stove at medium heat. Add olive oil and then diced onions, sauté for 2 minutes or until translucent. Add minced garlic and sauté for 1 minute.

2. Add butter and diced mushrooms. Sauté until mushrooms are soft then add rosemary and parsley. Season with salt and pepper as preferred.

3. Next, add one cup of Arborio rice to the mixture and toast for 2 - 3 minutes.

4. Pour stock over the mushrooms and rice, stir well then bring to the boil. After a minute, reduce heat to low–medium and simmer for 15 minutes. Be sure to stir the mixture every 5 minutes and check the liquid level. If the liquid is evaporating quickly and the rice starts to stick to the bottom, add ¼ cup of water at a time, as required.

5. After 15 minutes, your risotto should have a creamy consistency. Turn off the heat and add Parmigiano Reggiano, mix well. Season with salt and pepper to taste.

6. Garnish with fresh parsley and more Parmigiano Reggiano, if desired.