Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp olive oil; 1 onion (chopped); 2 cloves garlic (crushed); 300 g (10 oz) wild or cultivated mushrooms (sliced); a pinch white wine; 300 g (10 oz) Italian Arborio rice; 850 ml (1.5 pint) hot vegetable stock; 2 tbsp tarragon (chopped); to taste Parmesan (freshly grated, vegetarian alternative)

A creamy Italian-style risotto with wild mushrooms and tarragon, rich in potassium and vitamin B.

40 min

Easy

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Ingredients

olive oil 2 tbsp

onion (chopped) 1

garlic (crushed) 2 cloves

wild or cultivated mushrooms (sliced) 300 g (10 oz)

white wine a pinch

Italian Arborio rice 300 g (10 oz)

hot vegetable stock 850 ml (1.5 pint)

tarragon (chopped) 2 tbsp

Parmesan (freshly grated, vegetarian alternative) to taste

Instructions

Sauté the vegetables

Heat the oil in a large deep frying pan, add the onion and garlic and sauté for 5 minutes until soft. Add the mushrooms and stir-fry over high heat for 2-3 minutes, then add the white wine and bring to a boil to evaporate the alcohol, then add the rice grains and coat with the oil.

Add the stock

Add one ladle of stock at a time, stirring well before adding the next, until all the liquid is absorbed. The stirring action will give the risotto a creamy texture because stirring releases the starch in the rice. The rice takes about 20 minutes to cook.