Serves 4
Ingredients:
2 tablespoons olive oil
2 shallots, finely chopped
2 cups mixed mushrooms (chanterelles, button, porcini, cremini, morilles), cleaned and chopped
150 g / 3/4 cup arborio rice
150 ml / 2/3 cup dry white wine
750 ml /3 cups hot chicken stock (may not use all)
25 g / 1 tablespoon butter
2 tablespoons fresh chopped Italian parsley
Salt and freshly ground black pepper
2 tablespoons freshly grated parmesan
1 cup shredded leftover lamb roast (optional)
Preparation:
Heat the oil in a large, heavy based saucepan and add the shallots
Sauté over a gentle heat for 2-3 minutes, until soft and translucent
Add the mushrooms, stirring occasionally for a further 2-3 minutes, until browned
Stir in the rice and coat in the oil
Pour in the wine and simmer, stirring, until the liquid has been absorbed
Add a ladleful of the stock and simmer, stirring again, until all the liquid has been absorbed
Continue simmering and adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender and creamy
Remove from the heat, add the butter, parsley and season to taste
Add the lamb if using
Serve immediately with freshly grated Parmesan
Enjoy!
MELewis said:
That looks lovely, and I would eat anything served in that pretty plate!
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Nadia said:
Thanks. The plate was a gift from my neighbour and it really is lovely.
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Osyth said:
I’m sending this to my eldest daughter whose go-to meat is lamb on account of it being the most digestible of red meats (veal is too but she is suspicious of eating it anywhere but with me in case the calves have been locked up in the dark). It looks absolutely delicious and I’m with Mel on that plate!
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Nadia said:
I do hope she makes it. It is so creamy and tasty and so very easy to make.
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Osyth said:
I’m certain she will. She adores risotto and now that she is married and they are in their first proper home I notice she is cooking more and more. When they moved in she sent us all a picture of the kitchen all laid out and said ‘look mummy … kitchen first, just like you always taught us’ – it made me very happy!!
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Mad Dog said:
That looks delicious 🙂
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Nadia said:
Thanks. I do love a good risotto.
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chefkreso said:
Love mushroom risotto, lamb makes it even better I imagine 😀
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anotherfoodieblogger said:
Risotto is my favorite preparation with rice. Delicious!
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Nadia said:
Risotto and Breyani are my two favourites. Very different but both equally delicious.
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nildamacedopaulino said:
Nice BLOG!!! ADD my BLOG too!!! Kisses!!!
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chef mimi said:
Beautiful! It’s so smart to use leftover meat in risotto. And nothing beats dried mushrooms in risotto either!
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Nadia said:
I used fresh mushrooms only, not dried. I do not like dried mushrooms much and tend to use only what I can find seasonally or frozen at a push.
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chef mimi said:
OH! Wild mushrooms. I can’t get them where I live, so I assumed they were dried! Lucky you.
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