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    The Trouble House's Mushroom Risotto

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    The Trouble House's Mushroom Risotto

    Chef Matt Cox was happy to share his recipe for this particularly rich and creamy risotto.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2-3 tbsp olive oil
    • 1 small onion, finely diced
    • 350g arborio risotto rice
    • 250ml white wine
    • 600ml chicken stock
    • 142ml carton double cream
    • 180ml milk
    • 10g butter
    • 175g mixed wild mushrooms
    • 1 tbsp chopped parsley, plus extra for garnish
    • 30g grated Parmesan, plus extra for serving
    • Salt and freshly ground pepper


    1. Heat 1½ tbsp olive oil in a large pan. Add the onion and sweat gently for 2-3 minutes, until soft. Add the rice, stir well, then add the wine. Simmer, stirring, until the wine has nearly all evaporated.
    2. Put the stock, cream and milk in a pan and heat through, without boiling. Add to the rice, a ladleful at a time, stirring and letting each addition be absorbed before you add the next. Continue until the rice is tender - about 20 minutes.
    3. In another pan, melt the butter and remaining oil. Add the mushrooms and cook over a medium heat for 5 minutes, or until browned. Add to the cooked rice with the parsley and Parmesan. Season. Garnish with more parsley and serve with more Parmesan.

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    Drinks recommendation

    The truffley notes of a rich Italian red would work a treat here.


    Average user rating

    4 stars