About this recipe:A great vegetarian dish that is reeaalllly filling...! Can take some time as the liquid needs to absorb bit by bit to get the creamiest result without burning the bottom of the pot. So make this when you have a bit of time. I also buy pre-sliced mushrooms to save on prep time.
7 cups (2L) of vegetable stock (can use chicken / beef if you prefer)
1 cup (250ml) of white wine
2 tbs (30ml) olive oil
60 grams butter
1 leek thinly sliced
400 grams sliced mushrooms
500 grams arborio rice
1/4 cup grated Parmesan cheese + a little extra for serving
Prepare stock & wine in a large saucepan and bring to the boil for 5 mins then keep at a low simmer.
In a large pot (this is the pot your risotto will cook in so needs to be large) heat oil and butter. Add sliced leek and cook at medium heat for 5 mins or until soft. Add in the mushrooms and cook a further 5 mins
Stir in the aborio rice and cook until translucent. Add 1/2 cup (125ml) simmering stock, stirring until almost completely absorbed. Continue adding 1/2 cup (125ml) stock until absorbed until all stock is added.
Cook for a further 20 mins OR until the stock is absorbed - stirring continually
Once stock is absorbed mix in Parmesan cheese and parsley. Stir until melted and mixed all the way through.
Serve with garnish of parsley & parmesan, cracked pepper to taste