15m prep, 1hr cook time, serves 4
Rich, creamy, and deeply comforting, this Garlic Buttered Swiss Brown Mushroom Risotto is the ultimate weekend cook-up. Swiss brown mushrooms sautéed in garlic butter, folded through a velvety arborio rice risotto, and finished with parmesan and parsley. It's the kind of dish that fills the whole house with an incredible aroma and tastes even better than it smells. Pick up your Swiss brown mushrooms fresh from Merredin Harvest and make it a night to remember.
Ingredients
For the garlic buttered mushrooms
- 750g Swiss brown mushrooms, sliced
- 50g butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and ground black pepper
For the risotto
- 15g butter
- 1 clove garlic, minced
- ½ brown onion, finely chopped
- ¼ cup dry white wine
- 250g arborio rice
- 5 cups vegetable stock
To serve
- 2 tbsp butter
- Parmesan, grated
- Parsley, finely chopped
Method
Step 1 — Make the garlic buttered mushrooms first by adding 1 tbsp olive oil and half the butter to a heavy based saucepan over high heat. Divide mushrooms into two batches (to avoid stewing) and cook the first batch until the mushrooms are golden brown. Add half the garlic, a pinch of salt, and a couple of grinds of black pepper, and continue to cook for a further 2 minutes, then remove from the pan and set aside in a bowl. Repeat process for remaining mushrooms. When mushrooms have been cooked, reduce the heat to medium and in the same pot, make the risotto. Melt the butter and add garlic and onion and cook for 2 minutes or until the onion is translucent. Add wine and simmer for 2 minutes until most of the liquid has evaporated.
Step 2 — Add arborio rice and stir for 1 minute, then add 1½ cups stock, stir, then leave for a few minutes, stirring occasionally until most of the liquid has been absorbed.
Step 3 — Add another 1½ cups of stock and stir occasionally until mostly absorbed. Repeat until all the stock has been used and the rice is cooked.
Step 4 — Add 2 tbsp butter and stir vigorously, then stir through mushrooms and a generous handful of parmesan.
Step 5 — Serve topped with additional grated parmesan and sprinkled with chopped parsley.