This deliciously simple risotto recipe is sure to become a family favourite. You could add diced, cooked chicken fillet, if you like, or use a vegetable stock for a vegetarian version.
- 8 cups (2 litres) chicken stock
- 100 g butter
- 250 g Swiss brown mushrooms, sliced
- 1 onion, finely chopped
- 1½ cups (300 g) arborio rice
- 1 cup (80 g) grated parmesan, plus shaved parmesan to serve
- 1 bunch rocket, trimmed, washed, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat chicken stock in a saucepan until simmering.
Melt half of butter in a large heavy-based frying pan on medium. Cook mushrooms for 5 minutes, until golden. Remove from pan and set aside. Add onion to same pan and cook for 3 minutes. Stir through rice and cook for 1 minute, until rice is translucent.
Add 1 cup of hot stock. Simmer, stirring constantly, adding a ladle of stock at a time as liquid is absorbed. This should take 15–20 minutes, until rice is just tender.
Remove from heat and stir through grated parmesan, rocket, mushrooms and remaining butter. Cover and set aside for 2 minutes. Top with shaved parmesan to serve.