White Wine Stock Pots
Wild Mushroom & Chive Risotto
Serves 4
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Ingredients
2 tbsp Olive Oil
1 Onion, Finely Diced
2 Garlic Cloves, Crushed
200g Chestnut Mushroom, Sliced
150g Wild Mushrooms, Sliced
300g Arborio Rice
1 OXO White Wine Stock
2 OXO Vegetable Stock Pots
1.2 ltr Boiling Water
10g Chives, Chopped
1 Handful Fresh Parsley, Chopped
Sea Salt & Cracked Black Pepper
Grated Parmesan cheese
2 tbsp Fresh Parsley, Chopped
Sea Salt & Cracked Black Pepper
Method
Step one
Heat olive oil in a large shallow saucepan over a medium heat.
Step two
Fry the onions and garlic for 3-4 minutes or until softened.
Step three
Add the mushrooms, continue to fry for a few more minutes.
Step four
Pour in the rice and fry with a little more oil. Add the OXO White Wine Stock Pot.
Step five
Make up the OXO Vegetable Stock with 1.2ltr of boiling water.
Step six
Adding a few ladles of stock at a time, cook the risotto until just softened, stirring frequently and adding more stock when required. Using all the stock until the rice is cooked through.
Step seven
Finish with chives, fresh parsley and season to taste.
