A classic recipe from one of our reliable sources of inspiration; Leith’s.
Not terribly seasonal so you might like to keep this for the Autumn when the mushroom selection is better.
Mushroom Risotto – serves 4
- 1 onion, finely diced
- 150g unsalted butter
- 100g Parmesan cheese, grated (plus more to serve)
- 300g risotto rice (Arborio, Carnaroli or Vialone Nano)
- 15-20g dried wild mushrooms
- 400g mixed wild mushrooms
- 150ml dry white wine
- 1.5-2 litres chicken or vegetable stock
Add the dried wild mushrooms to the stock, bring to a simmer, then remove from the heat and leave to infuse for 10-15 minutes. Strain the stock and return to the pan. Bring back to a gentle simmer, then reduce the heat to as low as possible.
Meanwhile, sauté the soaked mushrooms with the mixed wild mushrooms in 50g of the butter over a medium-high heat for 3-4 minutes or until browned and any excess water has gone. Set aside and keep warm.
Melt another 50g of the butter in a large, shallow saucepan, add the onion and sweat over a low heat until completely soft but not coloured (about 10 minutes).
Add the rice to the pan and fry gently, stirring until coated in the butter. Add the wine and bring to the boil, then reduce the heat and cook, stirring, until the wine has been absorbed.
Start adding the stock, a ladleful at a time, stirring all the time, and making sure each ladleful is absorbed before adding the next. Keep going until the rice is just cooked, about 25 minutes. If you run out of stock use a little boiling water. Make sure the risotto is quite fluid at this stage as it will thicken on standing and you are aiming for a loose, almost sloppy texture.
Take the pan off the heat and stir in the last 50g of butter, the grated Parmesan and the sautéed mushrooms. Season to taste and allow to stand, covered, for 5 minutes before serving with extra Parmesan.
(Original recipe from Leith’s How to Cook, Quadrille, 2013.)