Our best-ever mushroom risotto | Women's Weekly Food

Name: Our best-ever mushroom risotto | Women's Weekly Food
Total time: 45 min
Ingredients: CLASSIC RISOTTO; 1 litre (4 cups) chicken or vegetable stock; 2 tbsp extra virgin olive oil; 1 small red onion (100g), chopped finely; 3 cloves garlic, sliced thinly; 2 cups (400g) arborio or carnaroli rice; 1/2 cup (125ml) dry white wine; 1 cup (80g) finely grated Parmigiano Reggiano PDO, plus extra to serve; 2 tbsp lemon juice; MUSHROOM MIXTURE; 10g dried porcini mushrooms; 360g mixed mushroom (button, king brown, Swiss, portobello, enoki, oyster), sliced thinly; 4 sprigs thyme, plus extra to serve

www.womensweeklyfood.com.au

This mushroom risotto is a flavour powerhouse! A mix of mushrooms plus plenty of parmesan make this an indulgent dinner option.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

CLASSIC RISOTTO
1 litre (4 cups) chicken or vegetable stock
2 tbsp extra virgin olive oil
1 small red onion (100g), chopped finely
3 cloves garlic, sliced thinly
2 cups (400g) arborio or carnaroli rice
1/2 cup (125ml) dry white wine
1 cup (80g) finely grated Parmigiano Reggiano PDO, plus extra to serve
2 tbsp lemon juice
MUSHROOM MIXTURE
10g dried porcini mushrooms
360g mixed mushroom (button, king brown, Swiss, portobello, enoki, oyster), sliced thinly
4 sprigs thyme, plus extra to serve