Mushroom risotto

From: The People's Cookbook

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A classic risotto using both fresh and dried mushrooms to give it depth of flavour from Helen Cristiofoli

Ingredients

  • 40g unsalted Butter
  • 2 tbsp Olive oil
  • 1 large Shallots, finely chopped
  • 1 clove Garlic, thinly sliced
  • 1 litre hot chicken stock
  • 125g Carnaroli Risotto rice
  • 5 tbsp Red wine, (preferably Italian)
  • 50g dried mixed wild Mushrooms, soaked in 100ml boiling water until re-hydrated (about 20 minutes)
  • 125g mixed fresh Mushrooms, such portobello, closed-cup and porcini, sliced
  • 50g Parmesan, freshly grated
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Method

1. Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally.

2. Meanwhile put the stock in a separate pan, and bring to the boil. Keep it simmering while you make the risotto

3. Add the rice to the onions and cook for a couple of minutes until glossy, stirring all the time with a wooden spoon. Add the wine and cook until all the liquid has been absorbed by the rice.

4. Drain the dried mushrooms reserving the soaking liquid. Add a ladleful of the hot chicken stock and the soaking liquid from the dried mushrooms to the rice mixture, and continue to cook over a medium heat until the rice has absorbed all the liquid, stirring all the time.

5. Continue to add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful, until the rice is tender but still retains a bite (this will take 15-20 minutes). Use as much of the stock as necessary to cook the risotto.

6. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat, add the fresh and soaked dried mushrooms and fry for a few minutes, stirring, until lightly cooked.

7. Stir the fried mushrooms into the risotto along with the parmesan cheese and serve immediately.

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Latest Comment

the risotto was a perfect dish to go with the spanish sun. The woody aroma was very delicate as it touched your tounge. The red wine also gives the dish a great deapth.
I found that i did not need all of the chicken and mushroom stock so i had to freeze some. But that means i have good reason to make it soon again.

cake queen cake queen Posted 24 Aug 2008 6:34 PM