- 250g (1 pack) chestnut mushrooms
- 50g dried or 100g fresh wild mushrooms
- 300g risotto rice
- 1 tbsp olive oil
- 1 litre veg stock
- 1 onion
- 3 cloves of garlic
- 2 tbsp butter
- 50g parmesan
- 2 sprigs of thyme
Wild Mushroom Risotto
Cook time: 35 mins. Serves 4
Mushrooms are often considered flavourless food. I stand firm in my position that anyone who doesn’t like mushrooms, has never had them cooked right. They should be crispy not slimy & have a wonderful umami (earthy) flavour that isn’t found in most other foods. This one is a comfort food, bowl on the sofa, winter night winner. But also an impressive dinner party/date night main. You can add other veggies or proteins to this one. I sometimes like to add chicken & spinach , but also think it’s great as is.
If using dried mushrooms, cover with boiled water and leave to soak. (If using fresh wild mushrooms, skip this step and add them in with the chestnut mushrooms).
Finely dice the onion & garlic and heat gently in a large pan in the olive oil. Slice the chestnut mushrooms. When the onions start brown, add the mushrooms & 1 sprig of thyme and cook until the mushrooms brown. Remove the mushrooms with a slotted spoon and set aside. Remove the thyme sprig and discard.
In the same pan, add the risotto rice and cook for 2-3 minutes until the grains start to turn translucent.
Remove the dried mushrooms from the water and add the now made mushroom stock to the veg stock.
Start adding the stock to the rice slowly, a little at a time, waiting for the liquid to be fully absorbed before adding more. You may need more/less liquid. The whole process should take about 20 mins.
When all the stock is used up (and the rice is much softer), stir through the all mushrooms, and the leaves of the remaining thyme sprig.
Remove from the heat. Add the butter and grated parmesan, stir through and leave to sit for 3-4 mins.
Before serving, stir once again, season to taste and serve with parmesan shavings. (Yay for parmesan).