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This simple recipe is great in autumn, when mushrooms are at their best. Try to use as many different varieties as you can, they all provide a slightly different flavour and texture to the dish.
Place stock in medium sized saucepan and place on the back of the stove and bring to a simmer.
Meanwhile pour olive oil and half the butter into a heavy based casserole or deep frying pan over medium heat.
Add onions, garlic and celery and allow to cook for 5 to 10 minutes or until the onions are soft.
Turn up the heat and add the risotto rice, stirring frequently to coat in the olive oil.
Add the glass of white wine and stir. Cook until the smell of alcohol has gone.
Start adding the heated stock, one ladle at a time, giving the rice a good stir and allowing the stock to absorb before adding the next ladle.
About half way through adding the stock add all the mushrooms except the enoki and stir through.
When the risotto is cooked, it will be soft but still have a little bite, turn off the heat add the rest of the butter, the parmesan and the enoki mushrooms. Place a lid on top and leave it for 5 to 10 minutes before giving it a good stir and serving.
Some thyme leaves added to the risotto with the butter and parmesan will give a great flavour to the risotto.
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