Wild mushroom risotto
This gorgeous vegetarian risotto uses a mix of dried and fresh mushrooms to create a dish rich in warm, earthy flavours.
- 40 mins cooking
- Serves 4
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Ingredients
- 10 grams dried chantarelle mushrooms
- 10 grams dried porcini mushrooms
- 1 litre (4 cups) chicken or vegetable stock
- 2 cups (500ml) water
- 50 grams butter
- 100 grams chestnut mushrooms, trimmed
- 100 grams button mushrooms, sliced thickly
- 2 flat mushrooms, halved, sliced thickly
- 4 (100g) shallots, chopped finely
- 2 cloves garlic, crushed
- 2 cups (400g) arborio rice
- 1/2 cup (125ml) dry white wine
- 1/2 cup (40g) finely grated parmesan cheese
- 2 tablespoons finely chopped fresh chives
Method
- 1Combine chantarelle and porcini mushrooms, stock and the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered.
- 2Meanwhile, melt 30g of the butter in large saucepan; add remaining mushrooms to pan. Cook, stirring, until mushrooms are tender and liquid evaporates; remove from pan.
- 3Melt remaining butter in same pan; cook shallots and garlic, stirring, until shallots soften. Add rice; stir to coat rice in butter mixture. Return mushrooms cooked in butter to pan with wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated. Add 1 cup simmering stock mixture; cook, stirring, over low heat, until stock is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until absorbed between additions. Total cooking time should be about 25 minutes or until rice is tender. Stir in cheese and the chives.
Notes
Serve with a loaf of fresh crust bread.
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