A recipe given to us by Charlotte, this rich mushroom risotto uses Japanese sticky rice, plenty of mushrooms, and wine, cream and cheese to keep it creamy and hearty and delicious!
- 250g rice (short grain)
- 300g mushrooms (whichever varieties you prefer)
- 2 tsp bouillon (or other vegetable stock)
- 1 onion (diced)
- 100ml + 3 tbsp white wine
- 150ml cream
- 100g parmesan cheese
- 1 clove garlic (finely diced)
- 20g parsley (finely chopped)
- Salt & Pepper (to taste
- Wash and slice your mushrooms, then place to one side.
- Melt a little butter in a sauce pan, and fry your garlic. Add your mushrooms, and keep on a medium heat until all liquid has evaporated. Add your parsley.
- Add in the 3 tbsp of white wine, and wait until absorbed and, again, until any excess liquid has evaporated. Then add your cream, salt and a little pepper, mix and place to one side for later.
- In another large saucepan, boil 1 litre of water and mix in your stock (bouillon).
- In a large saucepan, fry your onion in a little oil for 10 minutes or so until they are translucent.
- Add the rice and cook for 4-5 minutes until well-mixed in.
- Add in the remaining 100ml of wine, and stir well until the rice has absorbed it all.
- Once absorbed, start adding the stock a ladle at a time, waiting until each spoonful has been absorbed before adding in the next. Repeat until all stock as been absorbed.
- Finally, mix in your parmesan cheese and the sauce you made earlier – heat up and eat!