Easy Mushroom Risotto

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@urban_forager

Mushroom Risotto 🍄 · 2 field mushrooms, sliced · 5-6 white button mushrooms, sliced · Handful dried porcini mushrooms · 4 sprigs thyme · 400g risotto rice · 250ml of white wine (room temperature) · 1.1 litres filtered water · 4 tsp of Urban Forager Mushroom Stock Concentrate · 2 sticks of celery, finely diced · 1 large brown onion, finely diced · 50g mascarpone or crème freche · 50g finely grated parmesan · 50g butter · Oil of your choice 1. Heat the dried porcini mushrooms and filtered water in a saucepan 2. In a separate large pan heat the oil, and add the field and button mushrooms. Sprinkle with salt to sweat out the water 3. Once nicely browned, remove and set aside. Add some more oil and add the onions and celery. Fry on a low heat for about 4 minutes or until the vegetables have softened 4. Add the Urban Forager Mushroom Stock Concentrate 5. Stir and cook for a further 30 seconds. Add the uncooked rice and turn up the heat 6. Stir and continue to fry until the rice looks slightly translucent (about a minute) 7. Add the wine and continue stirring until the harsh alcohol smell has evaporated and the wine has cooked into the rice 8. Add the first ladle of hot mushroom water and turn down the heat to a high simmer 9. As the liquid becomes absorbed – continue to add ladles of water to the pan 10. Make sure each ladleful is absorbed before adding the next one 11. Add the pan fried mushrooms 12. The rice should take around 15-20 mins to cook. It should be soft with a little bite to it 13. Season if needed by adding more Urban Forager Stock Concentrate 14. Remove pan from the heat. Add the mascarpone, parmesan and butter 15. Garnish with thyme leaves and more parmesan, enjoy! #fyp #comfortfood #comfortmeal #mushroom #risotto #organic #dinner #dinneridea #recipe #recipes

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