Name: Really good mushroom risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup (125ml) warm water; 10 gram dried porcini mushrooms; 100 gram butter; 100 gram swiss brown mushrooms, sliced; 200 gram button mushrooms, sliced; 100 gram flat mushrooms, sliced; 2 cloves garlic, crushed; 1.5 litre (6 cups) hot chicken stock (or vegetable stock); 1 large (200g) onion, chopped finely; 2 cup (400g) arborio rice; 1/3 cup (80ml) dry white wine; 1/2 cup (40g) grated parmesan cheese; salt and freshly ground black pepper

Ingredients

1/2 cup (125ml) warm water

10 gram dried porcini mushrooms

100 gram butter

100 gram swiss brown mushrooms, sliced

200 gram button mushrooms, sliced

100 gram flat mushrooms, sliced

2 cloves garlic, crushed

1.5 litre (6 cups) hot chicken stock (or vegetable stock)

1 large (200g) onion, chopped finely

2 cup (400g) arborio rice

1/3 cup (80ml) dry white wine

1/2 cup (40g) grated parmesan cheese

salt and freshly ground black pepper

Method

1.Place water and dried porcini mushrooms in a bowl; stand for 15 minutes. Strain over a jug; reserve liquid.

2.Melt 30g of the butter in a large, heavy-based pan; cook mushrooms until softened and browned. Add garlic, cook, stirring, until fragrant, but not browned. Remove from pan.

3.Add porcini mushrooms and the reserved liquid to the chicken stock; cover to keep warm.

4.Melt 50g of the butter in the same heavy-based pan; add onion, cook, stirring, until soft, but not coloured. Increase heat, add rice, stir to coat well with butter. Add wine, simmer, uncovered, until all the liquid has evaporated.

5.Add stock, 1/2 cup (125ml) at a time, stirring between each addition until all liquid has been absorbed. (This step should take about 20 minutes.)

6.Stir in mushrooms, parmesan and remaining 20g butter. Season to taste with salt and pepper and stir until hot.

7.Serve immediately, topped with extra parmesan and black pepper, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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