Wild mushroom risotto

Wild mushroom risotto

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Cooking time

Around 1 hour

Skill level

Easy

Servings

Serves 4

Mushrooms lend risotto a new edge and make a perfect side for any spicy dish, from London's Zaika restaurant

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
353
protein
7g
carbs
48g
fat
16g
saturates
8g
fibre
0g
sugar
0g
salt
0.32g

Ingredients

  • handful of dried ceps
  • 1 tbsp olive oil
  • 25g butter
  • 1 tsp cumin seeds, toasted in a hot pan
  • 2 chopped garlic cloves
  • a knob of peeled, chopped ginger
  • 1 chopped green chilli
  • 2 chopped shallots
  • 225g basmati rice
  • 85g chopped wild mushrooms
  • 100g Greek yogurt
  • 25g butter
  • a drizzle of truffle oil
  • chopped fresh coriander, to serve

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Method

  1. Put the dried ceps in a bowl and pour in the warm water. Soak for 20 minutes, drain (reserving the stock) and chop. Add water to make it up to 700ml. Heat the olive oil and butter in a pan. Adding one ingredient at a time, frying for a minute between each one, add the cumin seeds, garlic cloves, ginger, green chilli and chopped shallots.
  2. Lower the heat, add the basmati rice and fry until glossy. Tip in the chopped wild mushrooms, add the ceps and fry for a minute. Stir in the stock. Keep on a low heat for 20 minutes, stirring.
  3. Add salt and fold in the yogurt, butter and a drizzle of truffle oil. Sprinkle over chopped coriander.

Recipe from Good Food magazine, November 2003

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stewpot47's picture

I used fresh CEPS from the market this morning, I would have preferred it to have it a little more liquid.
Loved it.

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