Lynne McCarthy, Private chef for WhoCanForget.com, shares her most favorite recipes. Please be kind and share the link to these recipes and do not copy without permission, we work hard to simplify and better our recipes. Copyright Lynne McCarthy 2018 Follow our Facebook group for handy tips, tricks and more recipes: https://web.facebook.com/LynnesContrivedKitchen/
Thursday, January 17, 2019
Mushroom risotto
Mushroom risotto
Ingredients
1 chopped onion
2 finely chopped sticks of celery
400g risotto rice
75ml white wine
Pinch of salt
freshly ground black pepper
3 Cups sliced wild mushrooms
Bit of chopped tarragon or parsley
Juice of one lemon
1t butter
1/2 cup Parmesan cheese
extra virgin olive oil
1.5 liter chicken stock
Method
Warm up your stock and keep & add mushrooms to it. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat olive oil and add the onion and celery. Slowly fry without colouring them, then turn the heat up and add the rice. Give it a stir.
Stir in the wine and keep stirring until the liquid has cooked into the rice.
Turn down the heat to medium.
Add mushrooms and add a cup full of warm stock at a time whilst stirring the rice. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Add the chopped herbs, a pinch of salt and the lemon juice.
Remove from heat and stir in the butter and the Parmesan.
Cover with lid and let it stand for 3-5 minutes but not longer, otherwise it will thicken too much.