Hi chefmasterclasses.com,  I’d like to share my ‘no-stir’ mushroom risotto recipe with you. Honestly, you wont go back to standing at the stove-top stirring ever again after this. Hope you enjoy it,  Alison.

Serves 6

Ingredients:

2 cups Arborio rice

1-tablespoon butter

Olive oil

4 x cups water

2 x chicken stock cubes

1 x onion

1 x clove garlic

1 x packet button mushrooms

1 x packet Swiss brown mushrooms/ any other kind

½ cup white wine

Parmesan cheese grated/ shaved

Fresh parsley, salt & pepper

How to make it….

1. Toast rice in pan for 5 mins in 1/2 teaspoon of olive oil (NO MORE THAN THIS).
2. Boil water & stock cubes (or pre-made stock) on stovetop and once simmering, and add to rice.  DO NOT STIR AT THIS POINT.
3. Place lid on, lower heat to medium, and LEAVE IT for exactly 13 mins.
4. In another pan, fry garlic, onion in butter & olive oil
5. Once sweated, add mushrooms & salt, pepper, and parsley
6. At 13 minutes, add in the mushroom mixture, and the wine.
7. Stir through cheese.
8. Make simple side salad to serve, with shaved Parmesan on top.
9. Enjoy!