20 minutes to prepare | 40 minutes to cook and garnish | 1 hour until you are enjoying eating | Serves 4
Ingredients:
- 25 grams butter
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1 red pepper, diced
- 225 grams mixed mushrooms (choose your favourite varietals)
- 225 grams Arborio rice
- 375ml stock (preferably veggie, but beef or chicken will also suffice)
- 125ml white wine
- 2 tbsp parsley, chopped (Italian or curly, you decide)
- 55 grams parmesan, grated (extra for garnishing)
- 2-4 tbsp cream (depending on how rich you want it)
Instructions:
- Melt the butter and oil together in a large pan.
- Sautē the onion, garlic and pepper on low.
- Increase the heat to medium, and add the mushrooms and the rice. Stir to coat in the butter and oil mixture for a few minutes, until the mushrooms start to cook and the rice starts to give off a nutty, toasted smell.
- Season to taste.
- Pour in the stock and the wine. Bring the contents to a boil, then drop the temperature so you have a low simmer. Cover with a lid and leave to cook for 20 minutes. (no stirring required)
- Add the parsley with the parmesan and the cream and stir through. Dish up and garnish with a few shavings of parmesan. Enjoy!
Note:
You could also add some bacon if you feel a little bit fancy. Just add during your sautéing of the onion, garlic and pepper.
RECIPE FROM AGA AND FALCON.
