Mushroom Risotto To Knock Your Socks Off

mushroom risotto1My major gripe with most risottos is the majority of them taste of nothing but gloopy starch. When I cook a risotto, this is always at the back of mind mind and I probably over-compensate a little.

Regardless, my mushroom risotto can never be accused of being bland.

There are a few little processes I add in to a basic risotto recipe that give it the power-up. If you find it too overpowering, just tone it down a little!

To cook for 2-3 people, you will need:

  • one large handful of dried mushrooms – porcini or mixed, either is fine
  • 2/3rds punnet of fresh chestnut mushrooms, roughly chopped
  • one onion finely minced
  • two sticks of celery finely minced
  • two handfuls of arborio rice
  • 1/2 glass of white wine
  • chicken or beef stock (if homemade then even better)
  • large knob of butter
  • handful of freshly grated, good parmesan

And here’s what to do with it all…

  1. put your dried mushrooms in a pan and pour over a pint or so of stock – leave to simmer, really gently (or else just add to a measuring jug)
  2. add a good, long slug of olive oil to a heavy bottomed pan and then add the onion and celery on low-med heat
  3. in the meantime, add a knob of butter an slug of olive oil to a separate pan and saute the mushrooms until browning up nicely – let the juice flow out and then back into them
  4. when the onion and celery mix goes translucent, throw in the rice, turn the heat down and stir around until the rice is well coated
  5. pour the white wine over your frying mushrooms and give a good stir to deglaze – you want to scrape all the mushroomy loveliness off the bottom of the pan and get it in there
  6. pour the fried mushroom and wine mixture into your onions, celery and rice and give it a good stir
  7. add a ladle of your simmering dried mushroom stock mix to the rice and stir – make sure there’s a few of the rehydrated mushrooms in each ladle
  8. repeat this as and when the juice starts to get soaked up until the rice is cooked but still retains a bite
  9. at this point, add the parmesan and butter and give a really good stir before serving with a sprinkling of parsley

mushroom risotto 2The two elements of this recipe that make it different to most are frying the mushrooms separately and deglazing that pan before adding the whole lot to your rice and also the cooking the dried mushrooms up in the stock to give the flavour a real power-punch. Simple and quick but really effective ways to imprive an average risotto.

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