Name: Garlicky mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 litre chicken or vegetable stock; 10 gram dried porcini mushrooms; 100 gram butter; 200 gram swiss brown mushrooms, sliced; 200 gram portobello mushrooms, sliced; 100 gram button mushrooms, sliced; 4 clove garlic, finely chopped; 1 large (200g) onion, finely chopped; 3 anchovies, chopped; 1 sprig of thyme; 2 cup (400g) arborio rice; 1/2 cup (125ml) dry white wine; 1/2 cup 1(40g) grated parmesan cheese; 1 tablespoon fresh thyme leaves

Ingredients

1.5 litre chicken or vegetable stock

10 gram dried porcini mushrooms

100 gram butter

200 gram swiss brown mushrooms, sliced

200 gram portobello mushrooms, sliced

100 gram button mushrooms, sliced

4 clove garlic, finely chopped

1 large (200g) onion, finely chopped

3 anchovies, chopped

1 sprig of thyme

2 cup (400g) arborio rice

1/2 cup (125ml) dry white wine

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

1 tablespoon fresh thyme leaves

Method

1.Bring stock and dried porcini to a gentle simmer in a medium saucepan.

2.Meanwhile, melt 30g of the butter in a large, heavy-based pan; cook mushrooms, in batches, stirring over high heat, until softened and browned lightly. Add garlic, cook, stirring, until fragrant but not browned. Season with salt and freshly ground black pepper. Remove from pan.

3.In the same pan, melt 50g of butter. Add onion, anchovies and thyme; cook, stirring, until soft but not coloured. Add rice, stir to coat well with onion mixture; cook, stirring, 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.

4.Stir in 1/2 cup of hot stock; cook, stirring, over a low heat, until the liquid is absorbed. Continue adding stock mixture, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).

5.Discard thyme sprig. Stir in mushrooms, parmesan, thyme leaves and remaining butter. Season to taste with salt and freshly ground black pepper.

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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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