Wild Mushroom Risotto is a modern British recipe (based on an Italian original) for a classic dish of arborio rice cooked with wild mushrooms in a chicken stock base with parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom Risotto.
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This risotto will work with just about any wild mushrooms — ceps, morels, blewits, deceivers or trumpet chanterelles being particularly good. Agaricus species will also work well, as will be cultivated mushrooms.
Ingredients:
15g dried mushrooms (eg ceps)
2 tbsp olive oil
2 medium onions, finely chopped
300g Arborio rice
500ml hot chicken stock
250g mixed wild mushrooms
250ml white wine
50g Parmesan cheese, grated
knob of butterer
bunch of wild rocket truffle oil
Method:
Soak the dried ceps in 250ml warm water for 20 minutes. After this time squeeze the reconstituted mushrooms to remove any excess liquid (reserve the soaking liquid for later).
Heat 1 tbsp olive oil in a heavy-based pan and use to gently cook the onion and garlic for about 5 minutes, or until soft.
Add in the rice and stir to coat in the oil. Continue to cook for a few minutes until translucent.
Add the reconstituted dried mushrooms along with the soaking liquid (be sure to leave any sediment behind) and cook, stirring until almost all the liquid has been absorbed.
Begin adding the stock a little at a time (a small ladleful), letting each addition be absorbed by the rice before adding more. The amount of stock needed will vary slightly — adding in just enough to cook the rice.
In a separate pan fry the mushrooms in 1 tbsp olive oil.
When the rice is almost cooked add in the wine and keep cooking, stirring constantly, until nearly all the liquid has been absorbed.
When the risotto has reached a soft, creamy consistency and the rice is cooked add in the grated Parmesan and the knob of butter. Stir then leave uncovered for a few minutes.
Serve garnished with rocket leaves, a few shavings of Parmesan and a drizzle of truffle oil.
