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Mushroom Risotto

Mushroom Risotto

By Morrisons
Published on 09 June 2022
Dig into the rich flavors of our creamy mushroom risotto. This classic Italian dish is perfect for a comforting meal.
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Time and servings

50 minsTotal time
4Servings
50 minsCooking time

Ingredients

  • 500 g of parmesan
  • 1 l of stock
  • 150 g of lurpak slightly salted butter
  • 250 g of mushrooms
  • 200 ml of white wine
  • 350 g of risotto
  • 2 garlic cloves
  • 1 onions

Method

  1. Step 1

    Wipe the mushrooms with dry brush or small knife, do not rinse them in water, they get soggy easily.

  2. Step 2

    Melt half the Lurpak® in a frying pan, add onion/shallots and garlic. Cook over a low heat for a few minutes, add the rice, and stir until the rice is see-through, add the white wine, and let it simmer for 2-3 minutes.

  3. Step 3

    Meanwhile, in a separate saucepan, heat the stock until boiling and turn down to a simmer. Gradually add the hot stock a ladleful at a time, stirring continuously until the stock has absorbed after each addition. It takes about 15-18 minutes, it should be al dente, that is, with bite and creamy in texture, then it is done.

  4. Step 4

    While stirring the risotto, in another pan fry the mushrooms in 1 tbsp of butter for a few minutes, season to taste with salt and pepper.

  5. Step 5

    Finish the risotto, stir in the remaining butter with the Parmesan, season to taste with salt and pepper, leave the risotto to sit with the lid on for 1 minute – the mantecatura, as the Italians call it.

  6. Step 6

    Serve the risotto with mushrooms on top, sprinkle with parsley, and serve with Parmesan on the side.