Mushroom Risotto

Name: Mushroom Risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large onion. finely chopped; 2 Sticks of celery. finely chopped; 15 grms dried mushrooms; 2 Sprigs of rosemary, picked & finely chopped; 300 grms Arborio or Other Risotto Rice; 150 mls Italian white wine; 300 grms mixed fresh mushrooms, sliced; 2 sprigs fresh thyme; vegetable stock cube or gel; 1 tbs lemon juice; 2 tbs olive oil; Small knob of butter; Pecorino Romano. freshly grated, to taste; Salt and freshly milled black pepper, to taste; Flat leaf parsley. finely chopped, to garnish; 500 mls approx boiling water

David Hope Over a year ago 1,428 views

Cook: 30 mins

Serves: 4

Italian Main Course

Ingredients

1 large onion. finely chopped
2 Sticks of celery. finely chopped
15 grms dried mushrooms
2 Sprigs of rosemary, picked & finely chopped
300 grms Arborio or Other Risotto Rice
150 mls Italian white wine
300 grms mixed fresh mushrooms, sliced
2 sprigs fresh thyme
vegetable stock cube or gel
1 tbs lemon juice
2 tbs olive oil
Small knob of butter
Pecorino Romano. freshly grated, to taste
Salt and freshly milled black pepper, to taste
Flat leaf parsley. finely chopped, to garnish
500 mls approx boiling water

Accompaniment

Description

This is a lovely, creamy and warming dish, typical Italian comfort food.

Method

1
1. Soak dried mushrooms in boiling water according to pack instructions. Drain and reserve liquid. Finely chop the soaked mushrooms.

2. Heat oil in a large pan, add onion, celery and soaked mushrooms, stir and cook for 1 minute.

3. Add rice and rosemary and stir to coat with the oil and vegetable mix, stir well for 1 minute.

4. Add stock cube or gel, pour in white wine, mixed well and stir until wine is absorbed.

5. Season with salt and pepper, add reserved mushroom water, stir well, add sliced mushrooms and thyme leaves.

6. When water is absorbed keep adding and stirring water, a ladle full at a time allowing the rice to absorb fully before adding any more, until you have a creamy mixture and the rice is al-dente, this should take about 20 minutes.

7. Add butter, lemon juice and grate in some pecorino to taste.

8. Check consistency of Risotto, if too thick add a splash more water, sprinkle with parsley, add more pecorino, check seasoning and serve.

Chef's Tips

1. Instead of mixed dried mushrooms, try using dried Porcino or even dried Chinese mushrooms.

2. Use a mixture of your favourite fresh mushrooms e.g. Chestnut, Shiitake or Oyster.