Mushroom risotto

Loving risotto at the moment! So good for a warm filling lunch at work.

Mushroom risotto

Ingredients

    • 1 tbsp oil
    • 1 tbsp butter
    • 1 onion, chopped
    • 200g mushrooms, grated
    • 1/2 c dried shitake mushroom
  • 1 ½ c Arborio rice
  • ¼ c white wine
  • 4 c vegetable stock 
  • 1 tbsp parsley, finely chopped
  • pepper

1. Soak shitake mushrooms in stock.

2. Heat oil in a pot on medium heat. Add onion and garlic. Sweat for 4 to 5 minutes until onions are soft. Add rice. Stir for 3 to 4 minutes. Add the mushrooms and the wine. Stir for 3 to 4 minutes. Add 2 c stock and simmer for 10 minutes. Stirring each minute or so. Add the remaining stock in ¼ c amounts, stirring each time until absorbed. When the stock is gone the rice should be cooked but firm. Remove from heat. Add the parsley and pepper. Stir and serve.

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