Updated: Mar 24, 2021
A classic risotto but always a great dish for the whole family; quick, delicious and easy enough to make.
So creamy and full of flavour. It is filling and can be a one dish.
I prefer to use different kind of mushrooms to give it a more robust taste!
Preparation time: 30 minutes
Cooking time: 20 minutes.
300gr Arborio rice ( or any risotto rice)
600ml of stock
300gr of mushrooms: mixed wild mushrooms or Shitaki or chestnut mushrooms, 1 big handful of porcini mushrooms
1 small white onion, finely chopped
2 garlic cloves, finely chopped
1/2 glass dry white wine
Parsley and thyme to taste, finely chopped
1/2 tsp turmeric
Salt and freshly ground pepper
1 knob of butter (grass-fed).
This time I cooked the risotto in the oven. It comes out really creamy and more importantly, it cooks by itself. 😁😁
Prepare the mushrooms. Wash and pat them dry then cut them into slices.
Cut the onion and crush the garlic, heat some oil in a tall big pan and fry the onions and the garlic for at least 5 minutes.
Add the mushrooms, salt pepper, herbs, turmeric and cook approximately 25 minutes.
Wash the rice under cold running water and drain all the water.
Pre-heat the oven to 180 C degrees and boil some water for the stock (weight the rice and double the amount of water so for ex. if the rice is 300 gr bring to boil 600 ml of water).
Add the rice in the pan with the mushrooms and stir for a few minutes. Add the wine and let evaporate than pour in the stock and when it boils, put a lid on and put in the oven to cook for 20 minutes.
When ready, take out of the oven and taste it ( the rice may be not completely cooked so add a bit more water and put back in the oven for another few minutes or it may come out a bit to creamy, so you can put the pan on the heat and let it dry for another few minuets).
Add the butter and parmesan and stir then serve warm.
Make sure the pan you put in the oven is a steel one including the handles and the lid.
If you do not have a lid you can cover with 2 layers of aluminium foil.