Obsidian/03.03 Food & Wine/Mushroom risotto.md

ServingSize	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	Healthy	2022-03-02	Recipe	NonRoot		true	IsFavourite Rating False 5	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Fried rice Italian https://www.bbcgoodfood.com/recipes/mushroom-risotto 45 4	50 g dried porcini mushrooms 1 cube vegetable stock 2 tbsp olive oil 1 whole onion, finely chopped 2 cloves garlic, finely chopped 250 g pack chestnut mushrooms, chopped 300 g risotto rice, such as arborio 175 ml glass white wine 25 g butter 1 handful parsley leaves, chopped 50 g parmesan or Grana Padano, freshly grated

Parent:: @@Recipes, @Main dishes, @Italy

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Mushroom risotto

 

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Practical Informations

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FROM "03.03 Food & Wine/Mushroom risotto"

 

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Ingredients

 

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Instructions

 

STEP 1

Put 50g dried porcini 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.

 

STEP 2

Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

 

STEP 3

Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

 

STEP 4

Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

 

STEP 5

Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

 

STEP 6

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.

 

STEP 7

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.

 

STEP 8

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 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.

 

STEP 9

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 25g grated cheese and the remaining chopped parsley leaves.