Have you tried making a wild mushroom risotto but though that it sounded too complicated?
I did too. In fact, it's really easy with just a few simple steps. Once you've made this dish once you will be making it again and again without even thinking about it.
Don't have any wild mushrooms? No problem, just use whatever you have - it will still taste amazing and be ready in 25 minutes.
Creamy comfort food at its best - just grab a fork and cosy up!
What are the ingredients?
The most important thing is to get the correct rice. The most widely used variety for risotto is Arborio, named after a town in Italy.
If you haven't eaten a risotto before this rice has a higher level of starch than many long grain varieties, which means that it creates a creamy sauce as it cooks. The rice is more robust too, so it takes longer to cook but doesn't break down like overcooked boiled rice.
For this recipe I've used girolle mushrooms, which have a gorgeous yellow ochre colour and an intense flavour but you can use any mushroom variety you can find. I always keep chestnut mushrooms in the fridge for general cooking, as they have a lightly stronger flavour than plain white mushrooms. But, whatever you have it will still taste delicious!
You will also need some vegetable stock, white wine if you like, Parmesan cheese, butter and shallots. I've also added some chopped chives.
🍄 How to make a wild mushroom risotto
Put the stock on to simmer in a saucepan.
Start by frying the mushrooms in a little oil with chopped shallots in a non stick pan.
Set the mushrooms and shallots aside on a plate and heat the oil in the pan. Stir in the rice for a few minutes until it goes translucent.
If you are using wine, tip it into the pan and wait for it to be absorbed.
Add about a half cup of stock, wait for it to be absorbed then add more. Stir from time to time until the rice is tender. When you have added the last amount of stock return the mushroom and shallots to the pan for a few minutes to heat through..
When it's ready season with salt and pepper, stir in a knob of butter and some chives, then garnish with Parmesan.
For me it's perfect when the rice is creamy and the cheese melts in to the sauce.
What's your favourite risotto? Let me know in the comments.
A risotto is perfect for leftovers like roast chicken or pork.
To keep it vegetarian why not use some roasted vegetables? You could also roast chunks of pumpkin or other squash in honey and then stir into the risotto.
Store any leftovers covered in the fridge. You can reheat the risotto in a pan with a little stock or water with some butter. Keep it over a low to medium heat and stir until it is thoroughly heated.
Leftover risotto is perfect for making arancini. These are little rice balls, dipped in panko and baked in the oven. They are absolutely delicious for a starter or snack.
More mushroom recipes
Wild Mushroom Risotto
- 600 g sliced mushrooms
- 240 g Arborio rice
- 1 litre vegetable stock
- 2 shallots, finely chopped
- 200 ml dry white wine or use extra stock
- 2 tbsp oil
- 1 tbsp butter
- 3 tbsp chopped chives
- grated Parmesan to serve
- Put the stock in a saucepan with a lip and heat to a simmer.
- Using a non stick pan fry the mushrooms and shallot in a tsp of the oil and remove from the pan.
- Heat the rest of the oil in the pan and tip in the rice, stirring for a few minutes until the rice becomes translucent.
- Add the wine, if using and allow it to be absorbed before stirring in some stock.
- As the stock is absorbed add more, about a half cup at a time, until it is all absorbed, stirring occasionally. Just before adding the last amount if stock return the mushrooms and shallots to the pan.
- When cooked stir through the butter and chives and season to taste.
- Stir through some grated Parmesan or scatter on top to serve.
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