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Perfect mushroom risotto
Fruit and vegetables
15g/½oz dried
porcini
mushrooms (or dried mixed mushrooms)
200g/7oz mixed
mushrooms
, such as chestnut, oyster, or wild
mushrooms
1–2
garlic
cloves, finely chopped
1
shallot
, finely chopped
small handful flatleaf
parsley
, chopped
Tins, packets and jars
1.2 litre/2 pints
chicken stock
or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes)
250g/9oz carnaroli or arborio
risotto rice
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2½oz unsalted
butter
, cubed
50g/1¾oz freshly grated
Parmesan
(or similar vegetarian hard cheese), plus extra to serve
Other
100ml/3½fl oz dry
white wine
Back to recipe
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