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Mushroom Risotto
with Garlic, Thyme & Parsley

Rice, Pasta &
Potatoes

 

Ingredients

  • basic risotto recipe using chicken or vegetable stock
  • 250 g mushrooms (one type, or a mixture)
  • 3 tablespoons olive oil
  • 1 small handful of thyme, picked and chopped
  • 1 clove of garlic, finely chopped
  • salt and freshly ground black pepper
  • 1 handful of parsley, roughly chopped
  • 1 pinch of chilli powder
  • a squeeze of lemon juice

Method

  1. Slice the mushrooms thinly, but tear the girolles, chanterelles and blewits in half.
  2. Don't cook all the mushrooms at once - do them in 2 or 3 batches.
    In a very hot pan heat a tablespoon of olive oil and add the mushrooms and thyme. Cook for about 1 minute, toss them, then add the garlic and a pinch of salt. (It is important with mushrooms to season them slightly as they cook.) Cook for another couple of minutes and then taste - if they are nicely cooked add some parsley, a very small pinch of chilli powder and a squeeze of lemon juice. Toss again, taste again - by now they should be pretty much perfect.
  3. Chop half the cooked mushrooms.
  4. At risotto basic recipe Stage 2, after the first ladle of stock has been added, add the chopped mushrooms, and add the remainder at Stage 3.
 

Serves 6

 

Recipe from:

The Naked Chef.



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