Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
gremolata
- 1 lemon, zested
- 1/4 cup hazelnuts, toasted, finely chopped
- 40grams unsalted butter
- 600grams Swiss brown mushrooms, thinly sliced
- 1 shallot, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup dry white wine
- 1 1/4 cups arborio rice
- 5 cups salt-reduced chicken stock
- 1/3 cup Woolworths light thickened cream
- 60grams parmesan, finely grated
- 1/2 bunch continental parsley, leaves picked, finely chopped
Description
There's nothing like a creamy mushroom risotto on a chilly evening. This one is topped with a scrumptious hazelnut and herb gremolata for a special touch.
Method
Step 1 of 5
Melt half the butter in a large saucepan over high heat. Cook half of the mushrooms for 5 minutes, stirring, or until golden. Transfer to a bowl, then cook remaining mushrooms.
Step 2 of 5
Add remaining butter, shallot and garlic to pan and cook for 2 minutes, stirring, or until shallot has softened. Add wine and bring to the boil. Add rice and cook for 2 minutes, stirring, or until rice is translucent at edges.
Step 3 of 5
Add 1/2 cup stock to pan. Cook, stirring, until absorbed. Repeat with remaining stock, 1/2 cup at a time, until liquid has been absorbed and rice is tender (about 20 minutes).
Step 4 of 5
Meanwhile, to make the gremolata, combine all of the ingredients in a small bowl.
Step 5 of 5
Stir cream, two-thirds of the parmesan and half of the mushrooms into risotto. Serve topped with remaining mushrooms and parmesan, and gremolata.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.