Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Mushroom risotto
Serves 4 Starters and mains
Ingredients
- 20g dried porcini mushrooms
- 750ml good-quality chicken or vegetable stock
- 2tbsp butter
- 2 shallots, finely chopped
- 300g risotto rice
- 125ml dry white wine
- 1tbsp extra virgin olive oil
- 250g wild or cultivated mushrooms such as pied bleu, hon-shimeji, chanterelles and oyster mushrooms (pleurottes)
- 1tbsp finely chopped flat-leaf
- parsley
- 2tbsp parmesan cheese, plus more to serve
Method
Soak the dried porcini mushrooms in 250ml boiling water for half an hour then drain them, reserving the soaking water. Squeeze them dry. Strain the mushroom water, leaving behind any sediment. Add the mushroom water to the chicken stock and bring the whole lot to a gentle simmer in a saucepan.
Melt the butter in a large deep frying pan or shallow saucepan and add the shallots. Cook for a minute. Add the risotto rice and soaked mushrooms and stir until the rice grains are shiny and coated in butter. Add the white wine and stir it in, allowing the risotto to bubble until the wine is absorbed. Once the wine has almost gone, add stock a ladleful at a time to the risotto, stirring intermittently until each batch has been absorbed.
Heat the olive oil and briefly sauté the fresh mushrooms so they are cooked through but still hold their shape. Keep them warm while you finish the risotto. Once all the stock has been added season the risotto well and add the parsley and the parmesan cheese. Stir briskly for a minute then garnish with the mushrooms.
Advertisement