Ingredients:
- 1 small onion , peeled and finely chopped
- Risotto rice
- 50 ml White wine
- Sea salt
- Freshly ground black pepper
- Chestnut Mushrooms Slices
- Parsley leaves chopped
- 1 lemon juice of
- 1 teaspoon butter
- 1 small handful Parmesan cheese , freshly grated, plus extra for serving
- extra virgin olive oil
- Frozen Peas
- Organic chicken or vegetable stock , hot
- Olive oil
Method:
- Heat your stock in a saucepan and keep it on a low simmer.
- In a large pan, heat olive oil and add the onion. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice
- Stir in the wine
- Keep stirring until the liquid has cooked into the rice
- Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the chestnut mushrooms until soft.
- Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice.
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it.
- Add the frozen peas, Put a lid on and leave the risotto to relax for about 3 minutes.
- Add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil
- Enjoy 🙂