[[ recipeID=recipe-8kkog80c5, title=Mushroom Risotto ]]
Risotto gets such a bad press but with a little bit of love and patience it needn’t be stressful and is perhaps surprisingly straightforward.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- 2 pints of vegetable stock
- 1 large white onion, finely chopped
- 2 cloves of garlic, crushed
- 4 or 5 sticks of celery, finely chopped
- olive oil
- 70 g butter , plus 1 extra knob for frying (risotto), plus 1tsp (mushrooms)
- 400 g risotto rice
- 2 glasses of dry white wine
- 200 g Parmesan cheese (plus extra for topping)
- 1 handful of porcini mushrooms
- 4 large handfuls of wild mushrooms (I used shiitake, girolle & chestnut), cleaned and roughly sliced
- 4/5 sprigs tarragon leaves picked and roughly chopped
- The juice from 1 lemon
You'll Also Need
- A large sauté pan
- A griddle/ frying pan
- Heat your stock in a saucepan and keep it on a low simmer.
- Put the porcini mushrooms in a bowl and cover with boiling water. Leave to soak for a few minutes until soft. Remove the mushrooms from the water, squeezing out any excess liquid and roughly chop them, reserving the soaking liquid.
- In a large sauté pan, heat a lug of olive oil and a knob of butter before adding the onion, celery and garlic. Slowly fry over a medium/low heat for around 10 minutes, until they are soft but not coloured.
- Turn the heat up to medium/high and stir in the rice. Add the wine and stir until the liquid has absorbed into the rice.
- Now add the porcini soaking liquid (discarding the gritty bit at the end) and the chopped porcini.Season with a good pinch of salt and add your first ladle of hot stock.
- Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring well to release the starch out of the rice, allowing each ladleful to be absorbed before adding the next.Carry on adding stock until the rice is soft but with a slight bite. This will take around 30 minutes. If you run out of stock and find that your rice still isn’t quite cooked enough you can continue with a little boiling water.
- Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until they are just soft (you might need to do this in batches).
- Put the grilled mushrooms into a bowl and add the chopped tarragon, a pinch of salt and the lemon juice and toss. Put to one side until required.
- Take the risotto off of the heat before stirring in the butter, followed by the Parmesan. You want it to be creamy and oozy in texture, so add a little more stock/ hot water if you think it needs it.
- Put a lid on and leave the risotto to relax for a couple of minutes.
- Serve topped with some of the dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of olive oil.