Mushroom Risotto

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I’m back with another simple and delicious feast… give my delicious mushroom risotto recipe a try (see full recipe below).

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Mushroom Risotto
Serves 2

1/2 cup dried mushrooms
500ml boiling water
2 Tbs olive oil
2x 50g butter
250g sliced mushrooms
1 onion, finely chopped
1 tsp chopped fresh thyme
2 garlic cloves, crushed
1 cup risotto rice
750ml chicken / veg stock
1/2 cup grated Parmesan or pecorino
Salt and pepper to taste

Pour boiling water over the dried mushrooms and set aside to steep. Heat 1 Tbs olive oil and 50g butter in a pan, add mushrooms and sauté until browned, season to taste, then remove from the pan and set aside.
Add remaining oil and butter to the same pan then add the onion and sauté until softened. Add thyme, garlic and rice then sauté for a few minutes to roast the rice. Add stock, a cup at a time, stirring between each addition. Finely chop the soaked mushrooms and add to the rice, along with the soaking liquid. Continue stirring in stock in increments until the rice is cooked through. Stir in the sautéed mushrooms and cheese, then season to taste and serve.