Ingredients:
- 1.2L vegetable or chicken stock
- 30g unsalted butter
- 2 shallots, finely chopped
- 200g chestnut mushrooms, sliced
- 100g porcini mushrooms, thinly sliced
- 250g risotto rice
- 75ml white wine
- 30g grated Parmesan, plus more to serve
- 2 tbsp chopped parsley, plus more to serve
- Black pepper
Instructions:
- Pour the stock into a pan and bring to a simmer.
- Melt the butter in a wide saucepan over a medium heat. Add the shallots and cook until soft and translucent, about 5 minutes.
- Add both types of mushrooms and cook until they release their moisture and turn golden brown, about 10-15 minutes.
- Stir in the risotto rice and cook for 1 minute, until the rice is coated in the butter and mushrooms.
- Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
- Start adding the simmering stock, a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is tender but still al dente.
- Stir in the grated Parmesan, chopped parsley, and a few grinds of black pepper.
- Serve the risotto immediately, garnished with extra grated Parmesan and chopped parsley if desired.