Mushroom risotto
Everyone needs to be able to whip up a risotto, comfort food at its best and a base for so many good things, from exotic mushrooms, crispy pork lardons or kale to foraged nettles
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
Ingredients
1 – 1.3 litres (1 ¾ – 2 ¼ pints) chicken or vegetable stock
50g (2oz) butter
2 tbsp extra virgin olive oil
1 onion, finely chopped
400g (14oz) risotto rice, such as Arborio, Carnaroli, or Vialone Nano
50g (2oz) freshly grated Parmesan cheese or a mixture of Parmesan and Pecorino
sea salt
225–350g (8–12oz) a selection of sliced and sautéed mushrooms (lion’s mane, chestnut, oyster, porcini, chanterelles)
BLACK FRIDAY
