I love eating risotto and it’s so easy to make. This is my favourite variety, because it always remind me of an Autumn forest. It’s my son’s favourite too because, according to him, it’s so mushroomy. This recipe serves four and calls for half a kilo (!) of mixed mushrooms. Use any kind of mushrooms you fancy. However, I always make sure that half of that quantity is made up of organic chestnut mushrooms, because they create a really lovely colour in the dish.
- 1 large onion, roughly chopped
- 2-3 cloves garlic, finely chopped
- 500g mixed mushrooms, sliced
- 250g aborio rice
- 500ml gluten free vegetable stock
- 2 tblsp olive oil
- 2 tsp butter
- 1 tsp balsamic vinegar
- 1 tbsps chopped fresh flat leaf parsley
- salt and pepper to taste
- Gently heat the oil in a large heavy based frying pan or wok, add the onions and garlic and soften.
- Now add the sliced mushrooms, and 1 tsp of butter. Turn down the heat and cook until the mushrooms have reduced in volume by about half.
- Add the rice and, if needed, the other tsp of butter. Stir in the rice and make sure it is all coated in the mushroom liquor.
- Reduce the heat to the lowest setting, or use a heat diffuser if you have one. Add the stock a little at a time, stir in and allow it to be absorbed before adding more.
- Keep adding stock until the rice has reached the desired consistency. It is cooked when it is soft and creamy, but still retains a little bit of bite.
- Stir in the balsamic vinegar, season with salt and pepper, stir in the parsley and serve.