Mushroom risotto
Mushroom risotto is one of those dishes that ticks lots of boxes. It’s a comforting, elegant dish that is worthy to serve up at any dinner party. It takes 30-40 minutes to prepare and cook, and pairs easily with burrata salad and a bowl of fresh green leaves in a nice olive dressing.
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PREP 10 MINS COOK 30 MINS SERVES 4
INGREDIENTS
50g dried porcini mushrooms
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g mixed mushrooms, chopped
50g jar of truffle salsa (optional)
300g risotto rice, such as arborio
1 x 175ml glass of white wine
2 x stock cubes, chicken or vegetable
25g butter
Handful parsley leaves, chopped
50g parmesan, grated using a Microplane
METHOD
Put 50g of dried porcini mushrooms into a large bowl and pour over 1.5 liters of boiling water. Soak for 20 minutes. Once the liquid is cool, remove the mushrooms by squeezing the liquid from them. Add 2 crumbled stock cubes into the mushroom liquid.
Add the mushroom stock to a saucepan and bring to a boil, then turn down the heat so that the stock is just simmering.
Heat the olive oil in a semi-deep pan over medium heat. Add the chopped onion and garlic, and gently fry for about 5 mins until soft and the onions are translucent.
Next, stir in mushrooms including the porcini mushrooms, and the truffle salsa (optional), and season with salt and pepper. Continue to cook for around 8 minutes until the fresh mushrooms have softened.
Remove the mushroom mixture from the pan and set it aside. Add the risotto rice into the pan and move it around the pan for around a minute. Next, add the white wine and let it bubble to remove the alcohol.
Keep the pan over medium heat and ladle the mushroom stock one at a time as needed. Gently stir the rice as you ladle more stock into the risotto until just al dente.
The aim is not to cook the risotto too fast as it will be dry and chewy. You want the rice to absorb the liquid slowly so that the rice will become creamy.
Take the pan off the heat, add the butter and scatter over 25g freshly grated parmesan using a Microplane, the cooked mushroom mixture, and a handful of finely chopped parsley leaves.
Give the risotto a final stir. If you have any liquid left judge if you think you can add a touch more as you want the risotto to be smooth, creamy, and not clumpy.
Serve immediately.
TIP Serve with a burrata and heirloom tomato salad and bowl of fresh green leaves in a lemon, extra virgin olive oil, crushed garlic and salt, and freshly cracked pepper.