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Member recipe

Mushroom Risotto

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Serves 3

This is yummy in the winter, and is good with a slosh of white wine, but don't use red as this can turn it a funny colour. Also, a lot of recipes will tell you to put porcini mushrooms in, or some sort of dried mushroom, and these are nice, but expensive and the risotto is fine without them.

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  • 1-2 punnets mushrooms
  • 3 cloves garlic, finely chopped or crushed
  • Arborio rice, one handful per person works well
  • 1 small red onion, finely chopped
  • White wine (optional)
  • Olive oil
  • Knob of butter
  • 1/2 stock cube (vegetable)
  • Parmesan + extra to serve


    1. In a pan fry the mushrooms in a drop of oil until just brown, remove from the pan and set aside in a bowl.
    2. Keeping the pan on a medium heat, add a drop more oil and fry the onions and garlic for two minutes.
    3. Add the rice to the pan, along with the mushrooms again and a slosh of water and wine if you are using it. Also add the stock cube.
    4. You should be cooking for about 30-40 minutes on a medium heat, constantly stirring and adding water a bit at a time, when the rice seems to have soaked up the water add more. You should be contantly tasting to test when the rice is ready, and arborio rice only gets softer in the last few minutes. So be careful.
    5. In the last few minutes add the butter and any parmesan and stir well.
    6. When serving, add extra parmesan for extra taste.

Comments, questions and tips

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20th Jan, 2011
8th Nov, 2010
Considering I have never liked mushrooms, this was AMAZING!!! I never thought I would like something like this. It was a privelage to eat it first hand from the chef herself...Libby!!! You are a legend, you turned my thoughts about mushrooms upside-down! Thank you.
7th Nov, 2010
hello love the recipe !! i made it yesterday for a party as a starter and they had it all.The pan was dry!!
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