Mushroom Risotto

Creamy, slow-stirred rice with mushrooms and cheese.

Ingredients

• 300 g arborio rice (or normal white rice)
• 250 g mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic
• 1 litre hot stock
• 40 g butter
• 60 g parmesan or cheddar, grated
• 100 ml white wine (optional)
• 2 tbsp oil

Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.

Method

1. Fry the mushrooms in oil until golden, then set aside.
2. Soften the onion and garlic in half the butter. Add the rice and stir for 1 minute.
3. Add the wine if using, then add hot stock a ladle at a time, stirring until each is absorbed, for about 18 minutes.
4. Stir in the mushrooms, remaining butter and cheese. Rest 2 minutes and serve.

Cheaper swaps & tips

• Normal long-grain rice gives a less creamy but still tasty result.

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