Prep time: 20 minutes / Cook time: 30 minutes

  • Double cream
  • Mushrooms
  • White wine
  • Knob of butter
  • Olive oil
  • 2 cloves of garlic
  • 1 whole white onion
  • Arborio rice
  • Parmesan
  • Chicken stock (or vegetable stock)
  • Salt and pepper to taste
  • Optional: prosciutto ham and truffle oil
  • Thinly dice the white onion and add it to a heated pot with olive oil and fry for 2 – 3 minutes until the onion is transparent. 
  • Dice the garlic and add to the pan and fry for another minute.
  • Finely chop the mushrooms, then add it to the pan and fry until it’s all soft.
  • Add a knob of butter to the pan and then add two handfuls (one handful per person served) of arborio rice and fry for 1 minute.
  • Then add 1 cup of white wine to the pan and leave it to simmer for a few minutes.
  • Then add 1 cup of double cream and 6 cups of boiling water to the pot, along with salt, pepper and 2 cubes of chicken stock. Then cover the pot with a lid and let it simmer for roughly 10 – 15 minutes, or until the rice is soft and fully cooked.
  • Serve with grated parmesan.
  • Optional: nicely drizzled with a touch of truffle oil and garnished with prosciutto

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