Mushroom risotto
- Barney Desmazery
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
plus soaking
A star rating of 4.6 out of 5.495 ratingsRate
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Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Egg-free
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
50g dried porcini
mushrooms
-
1 vegetable stock
cube
-
2 tbsp olive oil
-
1 onion
finely chopped
-
2 garlic cloves
finely chopped
-
250g pack chestnut mushrooms
chopped
-
300g risotto rice
such as arborio
-
1 x 175ml glass white wine
-
25g butter
-
handful parsley
leaves, chopped
-
50g parmesan
or Grana Padano, freshly grated
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Nutrition: per serving
-
kcal445
-
fat17g
-
saturates7.7g
-
carbs63g
-
sugars3g
low
-
fibre4g
-
protein15g
-
salt1.45g
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Method
-
step 1
Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
-
step 2
Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
-
step 3
Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
-
step 4
Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
-
step 5
Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
-
step 6
Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
-
step 7
Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
-
step 8
Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
-
step 9
Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
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Recipe from Good Food magazine, October 2006
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A star rating of 4.6 out of 5.495 ratings
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