Name: No-stir mushroom risotto
Total time: 1800 s
Yield: 4
Ingredients: 1.75 litre vegetable stock; 50 gram unsalted butter; 1 white onion; 400 gram carnaroli risotto rice; 1 tablespoon garlic paste; 175 millilitre white wine; 300 gram chestnut mushroom; 50 gram parmesan; as needed flat leaf parsley

Step 1

Bring the vegetable stock (1.8 L) to a simmer in a saucepan and set aside on a very low heat at the back of the stove to keep warm.

Step 2

Place a heavy-based, lidded frying pan on a medium heat and add the unsalted butter (50 g) to melt. Add the white onion (1) along with a pinch of salt and gently sweat.

Step 3

Once the onion is translucent, add the Collection Italian carnoli risotto rice (400 g) and the garlic paste (20 g) and stir well to ensure the rice grains are well coated in the mixture. Turn the heat up and wait for 30 seconds before pouring in the white wine (175 mL) , cooking until the alcohol has completely evaporated.

Step 4

Pour in three-quarters of the warm stock and bring to the boil. Add the chestnut mushrooms (300 g) , cover the pan and leave to cook for 20 minutes.

Step 5

After the 20 minutes, the rice should be almost cooked with a little "bite". Add the remaining quarter of the warm stock and the parmesan (50 g) . Stir through to loosen up the cooked rice and create the desired creamy risotto consistency. Taste and adjust the seasoning and scatter with flat leaf parsley (as needed) and extra Parmesan before serving.

No-stir mushroom risotto

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