Creamy Mushroom Risotto

with mi butter Sea Salt & Black Pepper

Serves: 4 Prep: 10 min | Cook: 30–35 min

Ingredients

• 300 g Arborio risotto rice

• 250 g mushrooms, sliced

• 2–3 tbsp mi butter Sea Salt & Black Pepper

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 litre vegetable or chicken stock, kept warm

• 100 ml dry white wine (optional)

• 50 g Parmesan, finely grated

• 2 tbsp fresh thyme

• Salt & black pepper, to taste

• Parmesan shavings, to serve

Sea Salt & Black Pepper

ZAR 138.00

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Method

1. Sauté the mushrooms: Melt 1 tbsp Mi Butter in a large pan. Add mushrooms and thyme. Cook until golden. Remove and set aside.

2. Start the risotto: Add another spoonful of Mi Butter. Sauté onion for 2–3 minutes, then add garlic.

3. Toast the rice: Stir in Arborio rice and cook for 1–2 minutes, coating every grain.

4. Add wine: Pour in the wine, if using. Stir until almost completely absorbed.

5. Add stock gradually: Add warm stock one ladle at a time, stirring regularly. Allow each addition to absorb before adding the next.

6. Add mushrooms: After about 20 minutes, return the mushrooms to the pan.

7. Make it creamy: When the rice is tender but still has a slight bite, remove from the heat. Stir through 1–2 tbsp mi butter Sea Salt & Black Pepper and Parmesan.

8. Rest: Cover for 2 minutes, then stir gently.

9. Serve: Finish with Parmesan shavings, fresh thyme and a little cracked black pepper.