Wild Mushroom Risotto

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Risotto requires your attention, but it’s well worth it. Never add cream to a risotto – that’s rice pudding. With this basic method you can vary the added ingredients at the end as you wish.

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: main · side · appetizer ·

Ingredients

1 pkg dried wild mushrooms
¾ cup Arborio rice
2 tbsp Olive oil, for cooking
1 shallot, finely diced
2 cloves Garlic
4 cups Vegetable stock (1 tetra pack – GOOD quality stock or broth)
2 tbsp unsalted butter
Pinch of salt and pepper
2 tbsp freshly grated Parmesan

Method

Place dried mushrooms in a bowl with two cups of water. Allow 20 minutes for mushrooms to rehydrate. Once rehydrated, remove mushrooms from water and chop. Keep the water and strain into another bowl with a coffee filter to remove dirt.

Heat the vegetable stock in a pot. Do not boil, and keep warm once heated through.

Heat the olive oil in a large sauté pan, at medium-low heat. Add shallots and cook until translucent. Stir in the rice and garlic, ensuring that it is coated in the oil. Sauté the rice, 3-4 minutes until the rice is opaque, but not turning brown.

Add two ladlefuls of mushroom water to the rice and stir regularly. Once absorbed, stir in one additional ladleful and continue cooking. Keep adding one additional ladleful as the liquid is absorbed. Once the mushroom water is used, switch to the vegetable stock, using the same process.

As it cooks, the rice will release its starch, creating the desired creamy consistency. Keep adding liquid until the rice is al dente. At this point, stir in the butter, parmesan and mushrooms. Season to taste and serve immediately.

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