This Mushroom and Herb Risotto recipe is the best comfort food you could possibly find
500g portabelinni and baby button mushrooms, cut into pieces
200ml dry white wine
1.250 litres chicken stock
1 small onion or 3 shallots, finely chopped
1 3/4 cups risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
20ml chopped fresh parsley
10ml chopped thyme
Bring stock to a simmer in a saucepan.
Melt the butter in a deep saucepan. Add mushrooms and shallots and saute about 5 minutes. Add the rice and stir to combine.
Add the wine and bring to a boil, and reduce liquid by half. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly, Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley and thyme.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.