Mushroom + White Wine Risotto

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 4

Ingredients

1 cup arborio rice
3 cups sliced mushrooms I have used chestnut white, and baby portabello
1,000 ml chicken stock or vegetable to make this vegetarian
500 ml dry white wine I used sauvignon blanc
0.125 cup grated parmesan cheese
60 ml whipping cream or you can use a couple spoons of mascarpone
2-3 cloves garlic minced
1 tsp dried basil
salt + pepper to taste
olive oil for frying

Instructions

Heat olive oil in a large skillet or pot over medium/medium high heat.
Add mushrooms to the pot, and salt and pepper to taste - saute for a couple minutes.
Add garlic and saute for around 3 minutes. Be careful not to brown the garlic too much or it will become bitter.
Add 250 ml chicken broth and 125 ml wine as well as the arborio rice and basil.
Stir this continuously until the liquid is almost absorbed, then add another 250 ml chicken stock, and 125 ml wine.
Repeat this until you have added all the liquid, allowed it to absorb, and the rice becomes tender (it should take around 20-30 minutes depending on your heat and arborio).
Add parmesan, salt and pepper to taste.
Gently stir in the whipping cream/mascarpone and garnish with some fresh parsley or basil if desired.

Notes

Depending on the level of heat and the exact rice you are using, you may find it takes longer to cook. The original recipe said it would take only 20 minutes to cook the rice and absorb all the liquid, but for me it took about 30 minutes.