Classic Mushroom Risotto

with Parmesan Crisp
Vegetarian
Family-Friendly
In this recipe you'll make a stock using dried porcini mushrooms.
Cooking time: 45 min
Cals 728 · Prot 21 · Carbs 84 · Fat 34
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Ingredients
Number of People:

Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Water
700 ML
Dried porcini mushrooms
20 Grams
Mushroom stock cube
1 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Parmesan
30 Grams
Salted butter
50 Grams
Fresh thyme
10 Grams
Arborio rice
160 Grams
Lemon
1 Piece
Grana padano
60 Grams
Black pepper
0.5 Tsp

Instructions

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1 Roast mushrooms
Preheat the oven to 200°C/180°C fan. Tear or chop the chestnut mushrooms into small pieces. Add the chestnut mushrooms to a baking tray with a drizzle of oil and a generous pinch of salt. Roast for 20 min. 
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2 Prep
Boil the measured water. Add the dried porcini mushroomsstock cube and boiled water to a jug and set aside. This is your mushroom stock. Peel and finely dice the onion. Peel and mince the garlic. Grate the Parmesan
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3 Parmesan crisp
Line a second baking tray with baking paper. Add the grated Parmesan to the tray in 4/6/8 circular mounds. Bake for 7-8 min or until the cheese has completely melted and the edges are starting to brown. Once melted, remove the tray from the oven and set aside to cool. 
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4 Start risotto
Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the onion and the whole thyme sprigs and cook for 5-6 min or until softened. Once softened, add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil
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5 Finish
Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock (along with the porcini mushrooms), a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.
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6 Serve
Once the risotto is cooked, carefully fish out the thyme stems and discard. Add the roasted mushrooms, 2/3/4 tbsp of lemon juice and the Grana padano. Season with salt and pepper. Divide the risotto among bowls and top with the Parmesan crisps. Serve immediately.
Tips for fussy eaters
Leave the mushrooms out and add their favourite vegetables instead.
Pro tip
The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

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