Mushroom risotto

  • 6 cups of chicken stock (divided)
    3 spoonfuls of olive oil (divided)
    453gr (1lb) portobello mushrooms (in thin slices)
    453gr (1lb) white mushrooms (in thin slices)
    2 shallots (finely sliced)
    1 ½ cups of arborio rice
    ½ cup of dry white wine
    Salt (to taste)
    Freshly ground black pepper (to taste)
    3 spoonfuls of chives (thinly sliced)
    4 spoonfuls of butter
    ⅓ cup of grated parmesan


In a saucepan heat the stock over a low heat. Heat two spoonfuls of olive oil in a big saucepan over a medium-high heat, add the mushrooms and cook them until they are soft, around 3 minutes. Take the mushrooms and the remaining liquid off the heat, out of the pan and set them aside. Add a spoonful of olive oil to the pan, add the shallots and cook for one minute. Add the rice and stir it to cover it in olive oil, around 2 minutes. When the rice has turned a pale golden colour, pour in the wine and constantly stir it until the wine has been completely absorbed. Then add 1/2 cup of stock. Once it has evaporated, add another 1/2 cup of stock and so on. Keep stirring the rice as you gradually add the stock. Once the rice is ‘al dente’, after around 15 to 20 minutes, remove it from the heat and add the mushrooms with their liquid, the butter, chives and parmesan cheese. Season with salt and pepper to your taste.