My husband’s parents tend to cook a type of cuisine per week so they can use similar bases to make multiple dishes. Using this as inspiration, we decided to have Italian week in our household ranging from risottos to a good ol’ ‘spag bol’ and pizza. This mushroom risotto is pretty basic but also pretty tasty and easy to whip up.
Prep time 20mins
Cook time 30 mins
800ml vegetable stock
1 1/2 tbsp olive oil
1 onion, chopped finely
2 cloves of garlic, chopped finely
250g mushrooms of choice, sliced
230g arborio rice
2 sprigs parsley, chopped
parmesan, to serve
Prepare the vegetable stock and bring to the boil.
Meanwhile, heat the olive oil in a large pot and saute the onion and garlic until softened.
Add the mushrooms and after they have wilted, add the brandy and let it cook for a further 5 minutes or until the juices have come out of the mushroom.
Stir in the rice and gradually add the stock, stirring and letting the rice absorb the stock before you add more stock in.
Once the rice is cooked, season to taste and stir through the chopped parsley.
Serve with grated parmesan.