Creamy mushroom risotto
A super easy Creamy Mushroom Risotto made with chanterelle and chestnut mushrooms, fresh thyme and parmesan cheese, This risotto is ultra comforting and great for busy weeknights!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14.1 oz (400g) arborio rice
- 4 cups (1 litre) litre chicken stock
- 3.5 oz (100g) chanterelle mushrooms (finely sliced)
- 3.5 oz (100g) chestnut mushrooms ((Crimini) finely sliced)
- 1 heaped tbsp mascarpone
- 1 tbsp fresh thyme
- 1 white onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 tbsp parmesan (freshly grated)
- 2-3 tbsp olive oil
- 1 pinch salt and pepper
Instructions
- 1
Put the chicken stock in a pot under a medium heat.
- 2
Add 2 tbsp olive oil in a large pan under a medium heat. Finely chop the onion and add to the pan, saute until the onions are translucent. Add the garlic, mushrooms and thyme leaves to the pan with the onions, fry for 2 minutes stirring occasionally.
- 3
Add the arborio rice and stir until it has soaked up all the flavours and mixed thoroughly with the onions and mushrooms.
- 4
Add around 2-3 ladles of chicken stock until the rice is covered and add a small pinch salt and pepper. Stir constantly until the rice starts to absorb the stock.
- 5
Continue adding one ladle of stock at a time allowing the rice to absorb the stock each time whilst constantly stirring. Continue until stock is used up, the rice should be perfectly cooked at this point, if not you can add an extra 100ml (1/3 cup) of water or stock.
- 6
Turn off the heat and add 2 tbsp parmesan, the mascarpone and any extra salt if needed. Stir everything together an serve in bowls.