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Mushroom Risotto

Categories: Big-Batch Meals, Comfort Foods, Entertaining
Type: Main Dishes

Mushrooms make a great addition to this risotto dish.

Prep Time: 15M

Cooking Time: 25M

Serves: Serves 8


  • 6 tbsp olive oil
  • 2 onions, finely chopped
  • 3 tbsp butter
  • 1lb 2oz (500g) cremini mushrooms, roughly chopped
  • 6 garlic cloves, finely chopped
  • 3 red chiles, seeded and finely sliced
  • 11/4lb (550g) Arborio rice
  • 21/2 cups hot mushroom or chicken stock
  • 2 tsp ground black pepper
  • large handful of fresh flat-leaf parsley, finely chopped
  • 41/2oz (125g) Parmesan cheese, grated
Mushroom Risotto photo

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  1. Heat the oil in a large cast-iron casserole, add the onions, and cook over medium heat for 5 minutes, or until soft. Stir in the butter, mushrooms, garlic, and chiles, and cook for 5 minutes more, stirring.
  2. Add the rice, stir well, then add 11/4 cups stock and cook over low heat, stirring occasionally, until the rice absorbs the stock. Add more stock, 2/3 cup at a time, allowing each addition to be absorbed before adding the next, until the rice is cooked.
  3. Add the pepper, parsley, and half the cheese, stir, and serve with more Parmesan sprinkled on top.
  • Omit the mushrooms and add 6 sliced zucchini or 11/2 bunches of chopped asparagus with the onion.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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