Try out our take on this Italian classic. Deliciously rich and creamy, beautifully balanced with the rich balsamic flavour of our Red Onion Marmalade
finely dice the onion and garlic.
Place a large sauce pan on the stove and allow to warm up. Add the oil followed by the diced onion and garlic.
Wash the mushrooms and chop into quarters then add into the pan. Leave to cook for 5 minutes.
Place the stock in a separate pan and allow to warm through
Add in the wine and leave to reduce, then add in the rice and stir well.
Now start to add the hot vegetable stock a ladle full at a time. Once each ladle full of stock has evapourated add the next and continue the process until the rice is cooked.
When making risotto it is important to add the hot stock a little at a time to avoid the rice over cooking.
When the rice is cooked Al Dente (with a little bite) remove from the heat and stir in the Red Onion Marmalade.
Taste the risotto for seasoning and then grate over the parmesan and serve immediately.