Creamy risotto is my all-time favourite meal. Because it is very easy and simple to cook in one pot, this is certainly a go-to meal on weekday evenings. This is my basic mushroom risotto recipe. I love adding ham or prawns to it, which gives a rich flavour.
On one occasion, I cooked it without mushrooms, simply using up leftover vegetables in the fridge – onion, tomatoes, and peas, plus ham – and it was very tasty. I would like to share this recipe because I know how versatile this basic recipe can be for any flavours.
Single cream is the key to creaminess. I add Parmesan and stir for a minute right before serving. Then, I usually sprinkle freshly ground black pepper on the top of the risotto.
Another variation of my favourite is a garnish of chopped parsley and soured cream on the top.
It makes me really happy when the rice is al dente!
Ingredients (for 4 servings)
- 20g butter
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 onion, peeled and finely chopped
- 3 handfuls fresh mushrooms, cleaned and sliced
- 250g risotto rice, unwashed and uncooked
- 1 vegetable or chicken stock cube, roughly crushed
- 100g single cream
- 3 tbsp Parmesan cheese, freshly grated
- 150g frozen peas, thawed
- 150g sliced ham or bacon, or prawns
- Chopped fresh parsley or chives
- Melt the butter and olive oil in a large pan over medium-high heat. Add the garlic, onion, (optional: peas or ham or prawns if you like) and mushrooms, and a pinch of salt and black pepper. Sauté for about 5 minutes.
- Add the risotto rice. Give it a stir. (If you have any leftover white wine in the fridge, stir in 50ml.) Keep stirring until the rice becomes nearly transparent.
- Pour 800ml boiling water into the pan, and add the stock cube. Simmer the rice over medium heat, stirring often, for about 10 minutes.
- The rice should be just cooked and slightly chewy. If it is still undercooked, add a splash of water.
- Stir in the single cream and the Parmesan. Remove from heat. Garnish with chopped fresh parsley or chives if you like. Sprinkle freshly ground pepper over the top. Enjoy!