Easy mushroom risotto
This is perfect for a cold winter's evening—and there's a simple trick to make it rich and creamy
- 1 red or white onion, diced
- 2-3 garlic cloves, crushed
- 1 cup mushrooms, any variety, roughly chopped
- 1 lemon
- White wine
- 1 cup risotto (arborio) rice
- Grated hard cheese - parmesan works well
- 2 stock cubes in about 800ml of boiled water
- Gently saute the onion and garlic in oil over a low heat, for about 10 minutes.
- Stir in the rice until it's coated in the oil.
- Add a splash of white wine and half the juice from the lemon. Turn the heat up to medium and cook for a few minutes. Grate in the zest of half the lemon, and add the sage or other herbs.
- Add the stock one ladle at a time, stirring the rice until it absorbs the stock. Repeat until the rice is cooked but still has a bite - this should take about 30-40 minutes but it varies depending on the rice.
- While the rice is cooking, fry your mushrooms in oil or butter until soft. Turn up the heat high for the last minute to darken the mushrooms and get a nice texture.
- When the rice is done, add the mushrooms and stir.
- Mix in a teaspoon or two of butter, and a handful of grated cheese. Season with salt and paper to taste.
- Now here's the key step: cover the saucepan with a lid and leave to rest for 2 minutes.
- Dish up with more lemon zest and sage sprinkled on top.