This risotto was so so good! I decided to make this so simple, just focussing on the mushroom flavours. The crispy mushrooms on top make an amazing addition. This is a completely veggie dish – ensure the wine and stock cube are vegan and this is also easily vegan!
Let me know if you give it a try!
Ingredients
Mushrooms – Chestnut, Shiitake, Portobello
3tbsp white wine
1 tsp thyme
½ cube vegetarian stock
1.3L water
300g arborio rice
Method
Boil the kettle. In the meantime, chop 2 chestnut mushrooms and 2 shiitake mushrooms and pop in a mug. When the kettle is boiled pour over the mushrooms, filling the cup about 2/3rds of the way. Leave this to the side.
In a pan, gently fry the mushrooms until it is soft. Set aside. In the same pan, add the arborio rice and stir this around. Add half of the thyme and the white wine and stir gently.
Make up 1.3 litres of stock, using only 1/2 cube of vegetable stock. Classic risotto time, add one ladle of stock at a time. Allow the rice to absorb it and add the next. Continue until the rice has absorbed all of the stock and it’s all lovely and soft.
In the meantime, take approx 4 chestnut mushrooms and finely slice. In a small pan, heat a little oil with some salt and pepper. Add the mushrooms on a low heat and let sizzle away. After about 10 minutes, flip them over. Add lots of pepper and a little salt. You want these to get super crispy.
When the rice is all done, add back in the mushrooms. Pour in your homemade stock (not the mushrooms!) and the remaining thyme and stir!
Bowl up the risotto, and top with a couple of those crispy mushrooms!
Enjoy!
Love, A x
Food with Alice 
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