Pete's Food Blog

11. Sep, 2021

Mushroom risotto

Ingredients:

Any fresh, edible mushrooms would do, just cut them up and prepare them by putting them in a dry pan, medium heat with the lid on for 4 minutes, then the lid off until the liquid has evaporated

250 g of prepared porcini mushrooms

4 tbl olive oil (3+1)

950 ml + up to 200 ml (option) chicken or vegetable stock

3 cloves garlic gently crushed but remaing intact.

1 teaspoon dried rosemary

salt and ground black pepper to taste

240 ml white wine, divided into 120ml + 120 ml

56 g butter or Vegan butter substitute, divided 28g + 28g

1 shallot, finely chopped

350 g Arborio risotto rice

45 g grated Parmesan cheese (vegan substitute is available and works very well - even in cooking).

Method:

Heat all the stock and keep it simmering throughout the cook.

Fry the garlic cloves in 3 tbl of oil on a low heat until golden - at most.

Add the prepared mushrooms; stir 5 to 6 minutes seasoning with rosemary, salt, and pepper.

Remove garlic cloves from the pan and pour in 120ml of wine.

Increase heat to medium-high and simmer for 5 mins. until the wine has reduced.

Heat remaining 1 tablespoon oil with 28g butter (or vegan butter substitute) in a second deep sided frying pan or saucepan over medium-low heat.

Fry the shallot until soft, and stir in the rice. Keep stirring until the rice is toasted and fragrant (about 3 minutes).

Add the remaining 120ml wine and simmer until the wine has absorbed.

Ladle 1/3 of the hot stock into the rice; stirring continuously until it has been absorbed.

Add the mushrooms and turn down the heat. Ladle in the remainder of the 950 ml stock in small amounts cooking, and stirring constantly, until risotto is tender and creamy, (approx.17 minutes).

Add 50ml of hot water, stir and put the lid on for a further 5 mins.

Remove risotto from the heat; stir in remaining 28 g butter (or substitute) and Parmesan cheese (or substitute). Let it stand for 5 minutes with the lid on.

If like me, you like your risotto "loose", stir in as much of the remaining stock as you prefer. Again, let it stand for 2-3 mins. with the lid on before serving.