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Champagne and Black Pepper Easy Mushroom Risotto Recipe
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Champagne and Black Pepper Easy Mushroom Risotto Recipe

This recipe for mushroom risotto includes a few changes from the classic Italian recipe but tastes even more delicious. Champagne and Black Pepper Easy Mushroom Risotto Recipe
Course Main Course
Cuisine Italian
Keyword easy rice recipes, easy risotto recipe with truffle, i cook the world, rice dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people
Calories 590kcal

Ingredients

  • 2 cups of sliced mushrooms
  • 1 tbsp butter
  • 1 tbps olive oil
  • 3 garlic cloves
  • 1 white onion
  • 1 cup champagne
  • 1 chicken stock cube
  • 2 cups boiling water
  • 1 cup wild rice
  • 1 tsp  coarse ground black pepper
  • 1 pinch salt
  • 1 tbsp butter
  • 2 tbsp finely grated parmesan and some extra for serving if desired

Instructions

  • Put 1 tbsp butter in a small pan over a medium heat and add the sliced mushrooms and 1 of the garlic cloves (crushed)
  • Fry the mushrooms slowly until reduced then add a pinch of salt
  • In the meantime, in a large frying pan add oil and add the remainder of the garlic (crushed) and finely chop the onion and add to the pan
  • Cook over a medium heat until fragrant and almost browning
  • Add a tiny splash of the champagne to slow down the cooking process then add the rice to the pan and stir until well combined
  • Crumble the stock cube in the middle of the pan then add a splash of water to dissolve thoroughly, stir through the rice (adding the stock in this way means there is more flavor within the rice)
  • You now need to keep stirring continuously adding a splash of water than a splash of champagne until soaked up each time
  • When you have used up all of the liquid its time to take the pan off the heat and add the pepper, butter, and parmesan cheese
  • Stir until melted and the risotto becomes glossy
  • Serve immediately