Exotic Mushroom Risotto
With the recent arrival of Mr Brown & Towns Mushrooms to our stores, we thought it was the perfect time to cook up a Mushroom Risotto. This version features the Exotic Mushroom Mix and blends earthy umami flavours with garlic, thyme, and shallots. The risotto is finished with white wine and the rich, velvety goodness of cream and Parmesan.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 5 tbsp unsalted butter, divided
- 400 g Mr Brown & Towns Exotic Mushroom Mix
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- Pinch of salt
- Freshly cracked black pepper, to taste
- 1 cup arborio rice
- 3 ¼ cups vegetable stock
- ½ cup dry white wine
- 1 tbsp lemon juice
- ¾ cup cream
- ¾ cup Millel Parmesan, grated, plus extra for serving
How do I make it?
- Melt half the butter in a large frying pan over medium heat. Add mushrooms and shallots to the pan and cook, stirring frequently, until they are soft, about 5 minutes. Add garlic, thyme, salt, and pepper and cook for a further 1 minute, then transfer to a bowl.
- Melt reserved butter in the frying pan, then tip in arborio rice and cook, stirring, until the rice is translucent, about 4 minutes.
- Meanwhile add stock to a separate saucepan and gently warm it over low heat.
- Pour in white wine and lemon juice and bring to a gentle simmer. Allow to simmer until all the liquid has absorbed into the rice. Gradually add stock to the pan, about 1 cup at a time, stirring constantly, until the stock is absorbed, and the rice is tender.
- Transfer the mushrooms back into the frying pan and fold through the rice.
- Turn heat down to low, add cream and Parmesan, and cook, stirring for a further 5 minutes.
- Serve with extra Parmesan grated over the top of the risotto.
