Garlic Buttered Swiss Brown Mushroom Risotto
Swiss Brown mushrooms have a robust umami flavour that brings a delicious rustic quality to dishes like this creamy, silky risotto.
How long will it take?
What’s the serving size?
What do I need?
For the garlic buttered mushrooms
- 750 g Swiss Brown mushrooms, sliced
- 50 g butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Freshly ground black pepper
For the risotto
- 15 g butter
- 1 clove garlic, minced
- ½ brown onion, finely chopped
- ¼ cup dry white wine
- 250 g arborio rice
- 5 cups vegetable stock
- 2 tbsp butter
- Parmesan, grated
- Parsley, finely chopped
How do I make it?
- Make the garlic buttered mushrooms first by adding 1 tbsp olive oil and half the butter to a heavy based saucepan over high heat. Divide mushrooms into two batches (to avoid stewing) and cook the first batch until the mushrooms are golden brown. Add half the garlic, a pinch of salt and a couple of grinds of black pepper and continue to cook for a further 2 minutes, then remove from the pan, and set aside in a bowl. Repeat process for remaining mushrooms.
- When mushrooms have been cooked, reduce the heat to medium and in the same pot make the risotto. Melt the butter and add garlic and onion and cook for 2 minutes or until the onion is translucent. Add wine and simmer for 2 minutes, until most of the liquid has evaporated.
- Add arborio rice and stir for 1 minute, then add 1 ½ cups stock, stir, then leave for a few minutes, stirring occasionally until most of the liquid has been absorbed.
- Add another 1 ½ cups of stock and stir occasionally until mostly absorbed. Repeat until all the stock has been used and the rice is cooked.
- Add 2 tbsp butter and stir vigorously, then stir through mushrooms and a generous handful of parmesan.
- Serve topped with additional grated parmesan and sprinkled with chopped parsley.