Mushroom risotto recipe Posted on 23 February 2011 The risotto serves 6. Ingredients 500 g arborio (risotto) rice 500 g mushrooms (preferably brown, portabellini or chestnut, but white button mushrooms are fine), chopped into chunks 150 ml dry white wine 125 g parmesan, grated One small onion, finely chopped 2 litres water 80 ml vegetable stock granules A handful of Italian parsley (optional) Olive oil Balsamic vinegar (optional) Cooking method Heat the water, stock and white wine in a covered pot until boiling vigorously. If you have space for two pots on your campfire, keep the stock on a low heat while cooking the risotto. If space is tight, remove the stock from the fire when it’s boiling and put on the other pot, in which you fry the onion in a generous glug of olive oil on a low heat until golden. Add the mushrooms and cook for a few minutes before adding the rice for a minute or two, stirring continuously so the rice doesn’t stick. Add a cup of stock, stir well and put the lid on. Once the liquid is absorbed, add another cup, stir well and return the lid. Keep doing this until the rice is cooked (no longer crunchy but has a slight bite) – this will take about 30 minutes. Mix in the grated Parmesan and parsley, and serve with a drizzle of balsamic. Tip: If you can’t take fresh mushrooms with, use dried ones. Soak them in warm water for about 30 minutes before adding them when you’ve started pouring in the stock (don’t fry). Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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