Creamy Mushroom Risotto

5 from 1 vote

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: People

Calories: 747kcal

Author: Chef Jack Ovens

Add the vegetable or chicken stock to a saucepan, place over high heat, and bring to a boil. Reduce heat to low.
Remove ½ cup (125ml) and put it into a heatproof bowl. Add in the dried porcini mushrooms and leave to rehydrate for 5 minutes. Remove the mushrooms from the stock and roughly chop. Place them back into the stock and set them aside.
Place a large pot over medium-high heat. Add in the olive oil, swiss brown mushrooms and seasoning to taste. Saute for 6 minutes, stirring regularly. Remove.
Place the mushrooms into a mixing bowl. Add in the parsley, thyme, sage, lemon juice and seasoning to taste. Mix to combine and set aside.
Put the same large pot back over medium-high heat, and add olive oil, onion and celery. Saute for 5 minutes, mixing occasionally. Add the garlic and saute for 1 minute.
Add in the arborio rice and toast for 2 minutes, stirring regularly. Deglaze with the wine or stock and reduce for 1 minute. Add the porcini mushroom stock mix and mix well.
Add in the heated stock, 1 ladle at a time, mixing it through until fully absorbed and all of the stock is added. When you get to the last ladles worth of stock, add it in but don't allow it to fully absorb. Remove from the heat.
Add in the mushroom mix, unsalted butter and grated parmesan cheese to taste. Mix to combine and adjust seasoning levels to taste.
Serve in bowls or plates. Garnish with flat leaf parsley, parmesan cheese, cracked black pepper and extra virgin olive oil (EVOO). Dig In.