We’ve used low-GI brown rice to make this risotto a healthier option, topped with fried mushrooms, pecorino cheese and thyme leaves.
Looking for more mushroom risotto recipes?
Ingredients
Method
1.Combine dried mushrooms and the water in a medium saucepan over medium heat, bring to a simmer. Remove from heat; stand for 15 minutes. Drain broth into a clean saucepan; reserve broth. Finely chop 2 teaspoons mushrooms, discard the remaining mushrooms. Return broth to heat; simmer, covered, over low heat.
2.Combine the extra water, leek and garlic in a medium saucepan over medium heat; cook, stirring occasionaly, about 10 minutes or until leek is tender, (add an extra 1 tablespoon of water at a time if the pan becomes dry).
3.Add rice and reserved mushrooms to the pan, stirring to combine. Add 1 cup hot broth mixture; cook, stirring occasionally, over low heat, until broth is absorbed. Continue adding broth mixture, in 1-cup batches, stirring until absorbed between additions. Total cooking time should be approximately 50 minutes or until rice is tender. Stir half the cheese into the risotto.
4.Heat oil in a medium non-stick frying pan over high heat. Add oyster and swiss brown mushrooms and chopped thyme; cook, stirring occasionally, for 5 minutes or until mushrooms are browned lightly. Stir in juice, season with black pepper. Remove from heat; cover to keep warm.
5.Serve risotto topped with mushrooms, thyme leaves and remaining cheese.
You could also use a combination of button and enoki mushrooms in this risotto.
Note
