Ingredients Jump to Instructions ↓

  1. 1.4L chicken stock, divided

  2. 3 tablespoons olive oil, divided

  3. 500g portobello mushrooms, thinly sliced

  4. 500g button mushrooms, thinly sliced

  5. 2 shallots, diced

  6. 340g Arborio or risotto rice

  7. 125ml dry white wine

  8. 3 tablespoons finely chopped chives

  9. 60g butter

  10. 5 tablespoons freshly grated Parmesan cheese

  11. sea salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a saucepan, warm the stock over low heat.

  2. Warm 2 tablespoons olive oil in a large frying pan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

  3. Add 1 tablespoon olive oil to frying pan, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour, pour in wine, stirring constantly until the wine is fully absorbed. Add 125ml stock to the rice, and stir until the it is absorbed. Continue adding stock 125ml at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.


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