Mushroom risotto

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Recipe uploaded by

Good Food

 44 ratings

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Takes 30 minutes, plus soaking

Vegetarian

Ingredients

• 50g dried porcini mushrooms
• 1 vegetable stock cube
• 2 tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 250g pack chestnut mushrooms , sliced and washed
• 300g risotto rice , such as arborio
• 1 x 175ml glass white wine
• 25g butter
• handful parsley leaves, chopped
• 50g parmesan or grana padano, freshly grated

• 

  1. Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.
  2. Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
  3. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  4. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.

  

  A different flavour

  Fry pieces of chicken with the onion and garlic, or, stir through chunks of roasted pumpkin or butternut squash towards the end of cooking.

  445 kcalories, protein 15g, carbohydrate 63g, fat 17 g, saturated fat 7.7g, fibre 4g, sugar 3g, salt 1.45 g