Risotto al Funghi
This classic risotto includes a range of mushrooms to create variety and a rich flavour.
- Recipe serves6
- Preparation Time10 min
- Cooking Time40 min
Ingredients
- 1 medium onion, finely chopped
- 500g Italian Arborio rice
- 1tbsp olive oil
- 80g button mushrooms
- 80g brown, crimini or porcini mushrooms
- 5g dried porcini mushrooms
- 2l chicken stock from Knorr Chicken Stock Cube or jelly
- 60g butter
- A handful of grated Parmesan cheese
- A handful of chopped parsley
Method
- Saute onion with ⅓ of spread and then oil a large pot. Add the fresh mushroom and saute (do not allow to change colour), add rice and dry porcini and stir until well coated with oil and spread.
- Add portion of a hot stock to the rice mixture until covered. Keep stirring the rice over medium heat until the stock is absorbed and the rice is almost dry; repeat until the rice is tender but still firm to bite. It should be very moist and creamy, almost runny. The cooking should take about 30 minutes.
- Remove from the heat and stir in the rest of spread and Parmesan cheese; add pepper to taste.
