Mushroom, Onion and Garlic Creamy Risotto
- 500mls (2 cups) real chicken stock
- 2 tablespoons of butter
- 2 cups of mixed mushrooms
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 200 grams of Risotto
- ½ cup of dry wine
- Shaved parmesan cheese
- Half a cup of ripped tarragon leaves.
Using a heavy pan melt butter add onion and garlic, cook onion till soft, then add rice, stir the rice until well coated for about 3 to 4 minutes pour wine over and simmer till completely absorbed add some butter and stir. Start adding chicken stock slowly using a ladle. Add parmesan. Cook till all the liquid is absorbed with rice being al dente.
Add salt and pepper for taste.
Separately cook mushrooms till slightly soft, add tarragon, keep warm and add to risotto when cooked just prior to serving.
This dish is excellent with a fresh salad.
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