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MealMemory · Italian dinners

Mushroom Risotto (Risotto ai Funghi)

italian · weekend · 7 ingredients

nut-free ✓ gluten-free ✓ egg-free ✓
Mushroom Risotto (Risotto ai Funghi)
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Ingredients

  • arborio rice — 1.5 cups
  • mushrooms — 400g
  • chicken stock — 1L
  • white wine — 1/2 cup
  • parmesan — 80g
  • butter — 40g
  • onion — 1

Method

  1. Bring stock to a gentle simmer in a separate pot, keep warm.
  2. Sauté mushrooms until golden, set aside.
  3. Soften onion in butter, add rice, stir 1 min to toast.
  4. Add wine, stir until absorbed.
  5. Add warm stock a ladle at a time, stirring often and waiting for each addition to absorb before adding more.
  6. Continue for 18-20 min until rice is creamy and just tender.
  7. Stir mushrooms back through with parmesan.
  8. Rest 2 min off the heat before serving.

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  • mixed salad leaves — 1 bag

Method

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  • chicken breast — 400g
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nut-free ✓ dairy-free ✓ egg-free ✓
Recipe

Ingredients

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  • carrot — 2
  • celery — 2 stalks
  • onion — 1
  • beef stock — 500ml
  • parsley — 1/4 bunch

Method

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Recipe

Ingredients

  • chicken breast — 400g
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Method

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One recipe is easy. A whole week is the hard part.

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