Lazy Makoti's Creamy Mushroom Risotto
Ingredients
- 1 T Mediterranean Extra Virgin Olive Oil
- 80 g Portabellini Mushrooms, thinly sliced
- 2 T salted butter
- 1 onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups Organic Liquid Chicken Stock, warmed
- Garlic & Herb grind, to taste
- 1/4 cup Whipping cream
- 2 T Plain Full Fat Cream Cheese
- 1/3 cup Italian Parmigiano Cheese. grated
- Fresh chives. a handful, finely chopped, to garnish
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Cooking Instructions
- Heat the olive oil in a large pan and saute the mushrooms over medium heat until softened. Remove from the pan and set aside.
- In the same pan, melt the butter and cook the onion until softened. Stir in the rice and cook until the rice is lightly toasted.
- Add the wine and cook until evaporated, while stirring. Add the stock ½ cup at a time, stirring until absorbed after each addition. Continue until all the stock is added and rice is cooked al dente.
- Stir in the mushrooms and season to taste with the garlic & herb grind. Finish off with the cream and cream cheese, then the grated Parmesan cheese. You can also add a knob of butter to emulsify the risotto further and add a little shine. Garnish with chopped chives before serving.
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