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Wild mushroom risotto
Chef: Kim Irwin, Cracking Good Food
4 handfuls wild dried mushrooms, soaked
1 litre vegetable stock (either homemade or made using a high quality bouillon powder)
1 large onion, finely chopped
3 cloves garlic, crushed
2 bay leaves
3 tbsp olive oil
350g Arborio rice*
300ml white wine
25g chopped fresh tarragon, thyme or parsley
300g fresh mushrooms (wild or chestnut)
Juice from ½ a fresh lemon
Dash double cream
100g Parmesan cheese
Salt and pepper
*you can substitute 50g of the rice for barley or wheat grains if you like for a chewier texture and a higher nutritional content
Step by step:
Soak the dried mushrooms in boiling water and set aside. Make up 1 litre of stock.
Sautee the onion with the garlic and bay leaves in 2 tbsp olive oil until soft.
Add the rice (and barley if using) and stir to coat with the oil thoroughly. Add the wine and turn up the heat, cooking and stirring until wine has been absorbed.
Turn down the heat and slowly add a ladle of stock, stirring continuously. Only add more stock once all the liquid has been absorbed. Add a ladleful of the mushroom soaking liquor and stir. Once the rice is cooked but al dente (after about 20 minutes), remove it from heat, cover with a lid and leave to rest.
Drain the mushrooms and rinse ensuring they are grit free. Sautee these with the chestnut mushrooms in remaining olive oil for 5 minutes or until their juices start to run. Add a sprinkle of sea salt and the herbs.
Stir into the risotto with the parmesan cheese, a dash of cream and a squeeze of fresh lemon.
Season with black pepper and add salt if needed (this depends on the stock used)
Serve and enjoy.