Mushroom & Onion Risotto
Serves 4
Prep Time 15 mins
Cooking 25 mins
Level low
Ingredients
- 150g Button Mushrooms
- 150g Portobello Mushrooms
- half can Mayor Diced Onions
- 75ml Chicken Broth
- 350g Arborio Rice
- 250g, grated Hanini Mature White Cheeseletes
- 3 tbsp Butter
- 100ml Dry White Wine
- Salt & Pepper
In a saucepan, over medium heat bring the chicken broth to a slow boil, reduce to low. Warm 1 tbs of butter in a large saucepan over medium heat. Stir in chopped mushrooms and season with salt and pepper.Cook until soft. Remove mushrooms and their liquid and set aside. Cook the onion in 1 tbs of butter until transparent and add the rice. Stir for about 2 minutes. When rice has taken a golden colour pour in wine, stirring constantly until wine is fully absorbed. Add the broth slowly to the rice until it is fully absorbed, few tbsp at a time, just enough not to leave the rice to stick to the pan. Cook until al dente. Remove from heat and stir in the mushrooms with their liquid, the remaining butter, chives, Hanini Gibniet Nixfin. Season with salt and pepper.
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