Mushroom Risotto Recipe
A simple, comforting mushroom risotto made with sautéed mushrooms, white wine and our vegetable stock. A weeknight dinner or a satisfying vegetarian main.
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Ingredients
- 500ml hot The Stock Merchant Traditional Vegetable Stock
- 10g dried porcini mushrooms
- 1 onion, peeled and finely chopped
- 250g risotto rice (Arborio or Carnaroli)
- 100ml vermouth or white wine
- Sea salt
- freshly ground black pepper
- 250g wild mushrooms (shiitake, girolle, brown or oyster), cleaned
- 2 tablespoons fresh parsley, leaves picked and chopped
- Juice of 1/2 lemon
- 25g Pepe Saya butter (Australia's best cultured butter)
- 1/4 cup Parmesan cheese (about 25g), plus extra for serving
- 2 tablespoons extra virgin olive oil, plus extra for serving
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