Last Updated on 19th September 2017 by Sophie Nadeau
After my final exam at the end of my second year of university, I didn’t go out clubbing and drinking like most of my peers. No, I rushed home and cooked myself a lovely mushroom risotto (and poured myself a large glass of wine; hey! it was the end of exams…). Honestly, I often think that maybe I was born in the wrong century?!
So not only is this recipe yummy and easy to make, it also involves a minimal amount of washing up afterwards, always a plus! If you use olive oil rather than butter (which I often do because I never have butter in my fridge), then this recipe is completely vegan! This recipe makes 3/4 servings and takes about 45 minutes to prepare and cook!
- 300g Mushrooms
- Arborio rice
- 1tbsp Butter/ 2 tbsp olive oil
- One glass white/ rosé wine (red wine stains the rice and turns the risotto a weird pink colour…)
- One vegetarian stock cube
- One pinch of paprika
- Two pinches of Sage
- One pinch of Pepper
- Half an onion
- One clove of garlic
Equipment You Will Need:
- Wok (a frying pan will work too)
- Wooden spoon
Instructions for making the Mushroom Risotto:
- Prepare the onion and garlic into small pieces. Wash and chop the mushrooms into 2 cm cubes.
- Fry the onion and garlic in your wok (these ingredients are optional and the risotto will still be tasty without them)! Make sure the onion is ‘sweaty’ as it will not soften once liquid is added to the mixture.
- Set up a second pan filled with water and add the stock cube to it.
- Add the risotto rice to the oil/ butter. Keep stirring until the rice has absorbed all of the fat and has turned clear (from its dry opaque colour).
- Add the glass of wine and keep stirring until it is fully absorbed.
- Begin adding the stock one ladle at a time.
- Literally the key ingredient to making a tasty risotto is packing in enough flavour (granted I often add too much)… The one thing I always, always, always add is sage. Add all the flavours with your first ladle of stock liquid.
- When the rice has doubled in size, add the mushroom pieces and carry on stirring.
- When the mushroom has cooked through, taste the risotto rice (take care as it will be piping hot- yep, I’ve made this very mistake a million times). Carry on adding water and tasting until the rice is creamy, soft and no longer crunch.
- Serve with a slice of fresh bread and a glass of cold wine. Perfect.