You can serve this dish as a dinner party dish or just for family consumption! Packed with Portobello, Swiss brown and button mushrooms together with leeks and parmesan, the risotto reheats well and is perfect with a simple rocket and shaved parmesan salad.
This is not a complicated risotto recipe requiring stock to be added as the risotto cooks – all the stock goes in at once, too easy!
6 cups of vegetable stock, warm (a 1 litre Campbell’s stock is 4 cups)
1 medium onion chopped fine
3 - 4 leeks, chopped
½ to 1 cup white wine (optional)
750g assorted mushrooms - Swiss brown, Portobello, white button etc - stems trimmed and sliced into approx 2-3cm pieces (don’t cut too small/ bigger is better!)
2 cups Arborio rice or other suitable risotto rice (I simply use one full packet of Delmaine Arborio which is 500gms)
1 cup grated Parmesan
1 teaspoon Porcini powder (optional)
Olive oil – approx. 1 tablespoon
2 tablespoons butter
Salt and cracked pepper
Handful of rocket leaves and shaved Parmesan (for garnish)
Serve onto plates and garnish with three or four rocket leaves and shaved Parmesan.
Serve with a simple salad – my favourite is rocket with shaved parmesan.