Mum’s Mushroom Risotto

Stirring is key to release the starch. Salt the mushrooms after they’ve just begun to brown to preserve their texture (release less water)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the dried mushrooms in boiling water for one hour

Step 2

Sauté the onion for around ten minutes. Add fresh mushrooms and some thyme (around 5 minutes)

Step 3

Add rice, stir well, coating, then add dry mushrooms with the water and a good slug of white wine

Step 4

Turn up the heat, allowing the alcohol to evaporate. Add boiling water to cover rice and add the stockpot. Stir continuously until the water has almost completely been absorbed.

Step 5

Add more boiling water and simmer for around 30 minutes. Do not salt as this will harden the rice.

Step 6

After 30-40 minutes, take off the heat. Stir in a handful of Parmesan. Decorate with Thyme and Pepper. Serve immediately.