Name: Mixed mushroom risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 gram dried chanterelle mushrooms; 10 gram dried porcini mushrooms; 1 litre (4 cups) chicken or vegetable stock; 2 cup (500ml) water; 50 gram butter; 100 gram chestnut mushrooms, trimmed; 100 gram button mushrooms, sliced thickly; 2 flat mushrooms (160g), halved, sliced thickly; 4 shallots (100g), chopped finely; 2 clove garlic, crushed; 2 cup (400g) arborio rice; 1/2 cup (125ml) dry white wine; 1/2 cup (40g) finely grated parmesan cheese; 2 tablespoon finely chopped fresh chives

Mixed mushroom risotto

Serve up this winter warming mixed mushroom risotto for dinner tonight. It's full of flavour and perfect if you're after a vegetarian meal that will be more than substantial.

Ingredients

10 gram dried chanterelle mushrooms

10 gram dried porcini mushrooms

1 litre (4 cups) chicken or vegetable stock

2 cup (500ml) water

50 gram butter

100 gram chestnut mushrooms, trimmed

100 gram button mushrooms, sliced thickly

2 flat mushrooms (160g), halved, sliced thickly

4 shallots (100g), chopped finely

2 clove garlic, crushed

2 cup (400g) arborio rice

1/2 cup (125ml) dry white wine

1/2 cup (40g) finely grated parmesan cheese

2 tablespoon finely chopped fresh chives

Method

1.Place chanterelle and porcini mushrooms, stock and the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered.

2.Meanwhile, melt 30g of the butter in large saucepan; add remaining mushrooms to pan. Cook, stirring, until mushrooms are tender and liquid evaporates; remove from pan.

3.Melt remaining butter in same pan; cook shallots and garlic, stirring, until shallots soften. Add rice; stir to coat rice in butter mixture. Return mushrooms cooked in butter to pan with wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated. Add 1 cup simmering stock mixture; cook, stirring, over low heat, until stock is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until absorbed between additions. Total cooking time should be about 25 minutes or until rice is tender.

4.Stir in cheese and chives.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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