Mushroom Risotto
Simple Recipes Lacto-Ovo Vegetarian Recipes Italian Rice Mushrooms
A risotto I made between the holidays, inspired by a Jamie Oliver recipe. The dried wild mushrooms really help with the final flavor of the rice, given that champignon mushrooms have a neutral taste. But with this combination, I managed to make an aromatic pilaf.
Ingredients
300g risotto rice (arborio)
1 onion
100ml dry white wine
1.2L hot broth (chicken or vegetable)
1 handful dried mushrooms (I used porcini and chanterelles)
1 tablespoon butter
4 tablespoons grated Parmesan + extra for serving
3 tablespoons olive oil
salt, pepper
Grilled Mushrooms
20 champignon mushrooms (or any other fresh mushrooms)
a few sprigs parsley
juice of 1/2 small lemon
2 tablespoons olive oil
salt, pepper
Servings: 4
How to prepare mushroom risotto
- Keep the broth on the heat so it stays hot and ready. I made vegetable broth by adding 2 tablespoons of homemade vegeta to hot water.
- Put the dried mushrooms in a bowl and cover with hot broth. Let them soak for 15 minutes, then remove and chop finely.
- In a deep pan, heat 3 tablespoons of oil, add the finely chopped onion and let it soften for 5 minutes.
- Add the rice and toast for 5 minutes on high heat, stirring occasionally.
- Pour in the wine, and once absorbed, add the chopped dried mushrooms, the soaking liquid (don't worry if it's brown!), salt, and a few pinches of pepper. Then pour in the first ladle of hot broth and reduce heat to medium-low, just enough for the risotto to gently simmer.
- Continue adding broth one ladle at a time. Only add the next ladle when the previous one has been completely absorbed. Stir constantly - this is essential for a creamy result! This process takes about 20 minutes, until all the broth is used. At the end, the rice will be cooked and creamy.
- Add the butter and Parmesan and stir until the butter is completely melted. Turn off the heat, cover the pot, and let it rest for 5 minutes.
- Grill the fresh mushrooms (stems removed) using a steam grill pot: leave them for 15 minutes with the stem side down to release their water, then flip and cook for 10 more minutes.
- Slice them into a bowl, season with salt and pepper, add the finely chopped parsley, then pour over them 2 tablespoons of oil whisked with the lemon juice.
- To serve: place the risotto on plates, top with the grilled mushroom salad, then sprinkle with a little Parmesan.
Dried mushrooms soaking
Chopped dried mushrooms
Gradually adding broth to the rice
Until the rice is done
Adding butter and Parmesan
Mushrooms on the grill
