Ingredients
400g mushrooms cut into 1cm cubes
150g risotto rice
½ red onion, finely diced
½ cup white wine (dry)
3 cups vegetable stock (or chicken)
1 sprig rosemary
40g parmesan cheese, finely grated
Juice of ½ lemon
1 tbsp Chives or parsley, finely chopped
Small knob of butter
Black pepper
Method
Preheat oven to 180 degrees. In a baking dish place mushrooms and drizzle with olive oil and season with salt and pepper. Roast for 20 minutes until golden. Keep all juices. Saute onion in a little olive oil over medium heat until soft but not coloured. Then add rice. Add wine and reduce heat. Cook for a couple of minutes until wine has been absorbed. Start to add stock ½ cup at a time. Stir in well and then leave to absorb until bubbles form on the top of the rice mixture. Add more stock at this point – do not stir until you have added the stock and then gently mix through. Repeat until all stock has been used. Before the last ½ cup stock, taste the risotto – there still should be a little bit of bite to the rice – then add the remaining stock and roasted mushrooms and cooking juices and after 2 minutes turn off the heat. Add the grated parmesan, butter, lemon juice and chopped herbs. Leave to sit for 2-5 minutes. Serve immediately.
