Mushroom Risotto

Risotto is often seen as a daunting dish to make. With a little care & attention, it is a simple & delicious dish that can be customised for your own flavour combinations. This recipe combines earthy mushroom, herbs & an acidic hint of zesty lemon.

Risotto is often seen as a daunting dish to make. With a little care & attention, it is a simple & delicious dish that can be customised for your own flavour combinations. This recipe combines earthy mushroom, herbs & an acidic hint of zesty lemon.

Yields1 Serving
 2 tbsp Olive Oil
 1 tsp Mrs Rogers Thyme
 1 tsp Mrs Rogers Sage
 1/2 Lemon, juiced
 1 cup Button Mushrooms,halved
 2 Cloves of Garlic, roughly chopped
 Mrs Rogers Salt & Pepper
 3 tbsp Butter
 1 Medium Onion, finely chopped
 1 cup Arborio Rice
 ½ cup White Wine
 1 Litre Chicken or Vegetable Stock
 ½ cup Chopped fresh Parsely
 1 cup Grated Parmesan
1

In a saucepan, heat stock to simmering then set aside.

2

Heat a large saucepan to medium heat.

3

Add olive oil, mushrooms, garlic, thyme, sage and cook for a few minutes until mushrooms have browned. Transfer to a plate and set aside.

4

Add 2 Tbsp butter to the saucepan, fry onions until soft then add rice & cook for 2-3 minutes, stirring constantly.

5

Add wine to pan, stirring until liquid is absorbed.

6

Add mushroom mix then stock; ½ cup at a time, stirring until liquid mostly absorbed before adding further stock, this will take around 30 minutes to absorb all the stock.

7

When finished, the rice should be plump & soft. The liquid should be absorbed but the risotto should still ooze & run off a spoon. If it is gluggy then add a little water to loosen.

8

Take off heat, add last Tbsp butter, parsley & Parmesan cheese, stir gently. Put a lid on the pot & let it sit for 3-5 minutes.

9

Stir once more before serving topped with shaved Parmesan.

HINTS & TIPS; *Use a salt reduced stock then add further salt at the end if needed; A pinch of Mrs Rogers Cinnamon before serving adds warming spicy flavour; I use a wheat beer instead of wine for a unique aromatic flavour.

Ingredients

 2 tbsp Olive Oil
 1 tsp Mrs Rogers Thyme
 1 tsp Mrs Rogers Sage
 1/2 Lemon, juiced
 1 cup Button Mushrooms,halved
 2 Cloves of Garlic, roughly chopped
 Mrs Rogers Salt & Pepper
 3 tbsp Butter
 1 Medium Onion, finely chopped
 1 cup Arborio Rice
 ½ cup White Wine
 1 Litre Chicken or Vegetable Stock
 ½ cup Chopped fresh Parsely
 1 cup Grated Parmesan

Directions

1

In a saucepan, heat stock to simmering then set aside.

2

Heat a large saucepan to medium heat.

3

Add olive oil, mushrooms, garlic, thyme, sage and cook for a few minutes until mushrooms have browned. Transfer to a plate and set aside.

4

Add 2 Tbsp butter to the saucepan, fry onions until soft then add rice & cook for 2-3 minutes, stirring constantly.

5

Add wine to pan, stirring until liquid is absorbed.

6

Add mushroom mix then stock; ½ cup at a time, stirring until liquid mostly absorbed before adding further stock, this will take around 30 minutes to absorb all the stock.

7

When finished, the rice should be plump & soft. The liquid should be absorbed but the risotto should still ooze & run off a spoon. If it is gluggy then add a little water to loosen.

8

Take off heat, add last Tbsp butter, parsley & Parmesan cheese, stir gently. Put a lid on the pot & let it sit for 3-5 minutes.

9

Stir once more before serving topped with shaved Parmesan.

Mushroom Risotto