We used the same image for both the decadent and the light risotto, there is little difference in the look of the risotto once you mix the mushrooms into the rice. If you feel like a treat the decadent Mushroom Risotto is truly delicious but far from a lean dish.
Mushroom Risotto - light
You can skip the dried porcini mushrooms if you wish for a mild mushroom flavour. Add a few extra button mushrooms or experiment with a variety of mushrooms.
Ingredients
- 15 g dried porcini mushrooms
- 3 cups chicken stock
- 1 tbsp olive oil
- 1 onion small
- 250 g button mushrooms
- salt and pepper to taste
- 1 cup Arborio Risotto Rice
- 125 ml dry white wine
- 3 tbsp grated parmasan
- 1 tsp butter
Instructions
- Soak the dried mushrooms for 20 minutes in 1 cup Boiling water per 15g mushrooms. Drain in a sieve, through paper toweling, reserving the liquid. Slice the soaked, drained mushrooms.
- Meanwhile, chop the onion finely and slice the fresh mushrooms.
- In a saucepan bring the stock and reserved mushroom liquid to a simmer just to keep warm not boiling.
- In a frying pan, heat half the oil. Add diced onions and cook till softened (approx 3 minutes). Add both the soaked and the fresh mushrooms and fry till they are both soft. Season with salt and pepper. Remove from pan.
- In the same pan add remaining oil, add the rice to the oil and stir till well coated. Add the wine and return the mushroom to the pan. Fry till the wine absorbs.
- Now start adding 1/2 a cup or a ladle of stock at a time to the pan. When most of the stock is absorbed, continue adding stock a ladle at a time. Stir the mixture frequently. When the rice is tender and the mixture looks creamy add the parmasan cheese and butter.
- Serve Mushroom Risotto with a salad of choice.
Notes
Also try the Decadent Mushroom Risotto
Tried this recipe?Let us know how it was!
