Mushroom Risotto with Parsley and Lemon

I've got a friend who's an excellent cook, but he confessed he never makes risotto because it's so difficult to make it perfect. It's either under- or overcooked, too dry, too wet - or, worst of all, tasteless! But that's not the case with this garlicky mushroom risotto with lemon-parsley sauce: it's an explosion of tastes.

And it's 100% vegan as well.

Serve this risotto on pretty plates, pour some of your favourite Chianti in your glass, put some Irene Grandi music on - and you couldn't have it better off in any Italian restaurant :)

For 3 people you need:

• 1 medium-sized onion


• 4 Tbsp olive oil (divided)


• 250ml risotto rice


• 600ml vegetable broth


• 350g fresh mushrooms


• 2-3 garlic cloves


• salt and pepper to taste

For the parsley dressing:

• 1 tsp grated lemon zest


• 1 Tbsp lemon juice


• 5 Tbsp olive oil


• a generous handful of fresh parsley

 

Heat 3 Tbsp olive oil in a large saucepan. Chop the onion and sauté over a medium heat for about 3-4 minutes. Add the rice and stir another 1-2 minutes. Gradually add the broth (previously heated, preferably) and let simmer over a low heat, partially covered. Let cook until the rice is al dente, or about 18 minutes. Once in a while, check that there's enough liquid - if not, add more!

While the rice is cooking, it's time to prepare the mushrooms and the lemon-parsley sauce.

Chop the mushrooms and sauté them in a large (iron) pan with no oil on it, stirring constantly, until the mushrooms have lost most of their liquid. Then add 1-2 Tbsp olive oil and the crushed garlic cloves and stir and fry 1-2 minutes. Remove from heat and sprinkle with some salt and pepper.

For the sauce, just combine all ingredients in a jar and mix with a hand mixer until smooth. If you don't have one, chop the parsley with a pair of scissors as fine as you can, the add the rest and stir.

Now you should have all the three elements ready. Check once more that the rice is not too dry - if it is, you can still add more hot broth or water! Divide the rice on three plates, then sprinkle with those garlicky mushrooms and drizzle 1-2 tsp of the sauce on top. Serve immediately! And wipe any rests with a piece of baguette ;)