Watercress and red onion risotto with pan-fried mushrooms

Preparation info

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Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

I love the pungency of vibrantly fresh watercress and would rarely cook it at all, saving it instead for salads. That’s why in this recipe the watercress is added at the end; if you want to soften its flavour, add the watercress with the last ladle of stock instead. The same reasoning applies to the red onions, which are here as featured vegetables, not in the usual background oniony way, which is why they are cooked separately. It would be very difficult not to overcook them if they were d