Italian Rice Recipes - Mixed Mushroom Risotto (Risotto con Funghi Misto) Recipe

Ingredients

• 25 g/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp virgin olive oil

• 1 small red onion, finely chopped

• 1 garlic clove, crushed

• 450 g/1lb mixed mushrooms, finely sliced

• 350 g/12 oz/1 1/2 cups risotto rice

• 900 ml/3 3/4 cups chicken stock

• Salt and freshly ground black pepper

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Method:

1. Heat the butter and oil in a large saucepan and fry the onion and garlic for 5 minutes.

2. Add the mushrooms and cook for 4 minutes. Stir in the rice and cook until well coated in oil and butter.

3. Pour in half the chicken stock and cook for approximately 10 minutes until absorbed.

4. Stir in the remaining stock and cook for 10 minutes or until the rice is tender and has absorbed the liquid.

5. Season with the salt and pepper and serve.