The best mushroom risotto
Making great risotto is an age-old process that should not be messed with. But do check Martha Collison's tips below for a quirky idea that will raise some eyebrows! The secret to the best risotto is to allow enough time to give it the love it deserves. You will be stirring for 30 minutes, but the result is worthwhile. The meaty mushrooms mingle with truffle olive oil and plenty of parmesan and are boosted by a swirl of porcini mushroom paste at the end for an indulgent umami meal.
- Serves4
- CourseMain meal
- Prepare25 mins
- Cook40 mins
- Total time1 hr 5 mins
Ingredients
- 30g pack Cooks’ Ingredients Porcini Mushrooms
- 150g chestnut mushrooms
- 3 tbsp Cooks’ Ingredients Truffle Flavoured Extra Virgin Olive Oil
- 75g butter
- 1 onion, finely chopped
- 1 stick/s celery, finely chopped
- 300g arborio risotto rice
- 175ml dry white wine
- 2 Kallo Organic Mushroom Stock Cubes
- 1 tsp Cooks' Ingredients Porcini Mushroom Paste
- 50g Parmigiano Reggiano, finely grated, plus extra to serve
- 200g pack No.1 Woodland Mushrooms
- 2 clove/s garlic, finely chopped
- ½ x 25g pack flat leaf parsley, chopped, to serve
Method
Roughly chop the porcini mushrooms, place into a small mug and cover with 75ml boiling water. Set aside.
Roughly chop the chestnut mushrooms. Heat 1 tbsp truffle oil in a large frying pan over a medium-high heat, then sauté until golden. Leave them undisturbed for a few minutes before stirring so they can develop some colour. Turn off the heat and set aside.
In a large saucepan, melt half the butter with 1 tbsp truffle oil, then gently fry the onion and celery for 10-12 minutes until soft and translucent.
Stir in the rice and cook for 1-2 minutes more until the grains are slightly translucent around the edges. Pour in the wine and allow to bubble away.
Dissolve the stock cubes in a large jug with 1L freshly boiled water, then add the porcini mushrooms with their juices. Add the stock to the rice, one ladleful at a time, stirring often and allowing it to absorb before the next addition. Cook for 25-30 minutes until the rice is just al dente and creamy.
Stir through the sautéed chestnut mushrooms and porcini paste. Remove from the heat, add the remaining butter and the parmesan, then beat vigorously to emulsify. Cover and allow to sit for 3-5 minutes.
Meanwhile, heat the remaining oil in the frying pan, add the woodland mushrooms (whole or torn if large) and sauté until golden. When the mushrooms are almost ready, add the garlic, mix well to coat, cook for a final minute, then scatter over the parsley, add some seasoning and a sprinkle of cheese, then serve.
Cook’s tip
Adding beer
Italians – look away now! For a mushroom risotto with a twist, try swapping the wine and a quarter of the stock for wheat beer. It has a malty bitterness that pairs beautifully with earthy mushrooms and gives the risotto a well-rounded flavour.
Stirring constantly
The tell-tale difference between a restaurant standard bowl of risotto and a homemade version is usually the creaminess, which isn’t created by adding cream. Stirring the rice constantly as you add the stock massages the grains and helps release their starchiness, which produces that luscious, creamy texture. Set aside 30 minutes and really engage with the risotto – it’s very mindful!
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,635kJ/ 630kcals |
|---|---|
Fat | 28.4g |
Saturated Fat | 13.6g |
Carbohydrates | 68.3g |
Sugars | 4g |
Fibre | 5.8g |
Protein | 14.6g |
Salt | 1.3g |