Mushroom risotto

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Recipe by Good Food

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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, salt 1.45 g

Latest comments and suggestions

• Deedle

  08 November 2007

  Deedle rated and commented on this recipe

  

  The first time I made the recipe, I used a pan with a 30 cm base that proved too wide, so it took much longer for the risotto to cook. The next time around, I used a pan with a much smaller base (20 cm this time) and it worked a treat, as you Brits say. Aside from the closed chestnut mushrooms and porcini, I added a small mix of exotic mushrooms (shitake, oyster and enoki). The first time I cooked it, I don't think that after tipping the rice in I heated the grains enough, so I followed another book's advice that said "heat the rice through till it is hot and shining." I wonder if this also affected the cooking time and process the first time I made it. Anyway, other than that, my experience with cooking this recipe was great. It turned out creamy and delicious and was great even as a leftover. It's nice to know that you can make a dish yourself that would otherwise go for almost 10 quid in a restaurant. :-)

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• Nicola

  18 December 2007

  Nicola rated and commented on this recipe

  

  Really easy to make, will definitely do again, although the rice was cooked it wasnt piping hot.

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• tweedletwo

  27 December 2007

  tweedletwo rated and commented on this recipe

  

  very good added the chicken as well

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• Vixter

  21 January 2008

  Vixter rated and commented on this recipe

  

  Made creamy gorgonzola version - tasted great although it looked very strong.

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• ilovefood

  02 March 2008

  ilovefood rated and commented on this recipe

  

  i'v had this twice, once with the chicken and once with butterntu squash although the chicken was lovely the butternut squash was a bit to sweet and strong for my liking.

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• littlelouise

  18 April 2008

  littlelouise rated and commented on this recipe

  

  recipe worked well, when I make it again I will definately add something to give it a bit of variation as I found this recipe was a little bland.

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• Moosepup

  11 June 2008

  Moosepup rated and commented on this recipe

  

  I made this with the addition of a few wild mushrooms and some cooked chicken. It was really delicious, a must-eat for mushroom fans! I was quite heavy-handed with the parsley as I felt it needed a bit of freshness to lift all those earthy flavours. This will certainly feature on our dining table again.

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• schkottie

  15 July 2008

  schkottie rated this recipe

  

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• pixey

  11 September 2008

  pixey rated and commented on this recipe

  

  I didn't use the Porcini mushrooms I couldn't find any in the supermarket! I added chopped bacon and vacuum packed chestnuts. I also used dried parsley instead of fresh. It was a thoroughly tasty treat! I will definitely be cooking it again. I can't eat cheese so the chestnuts provided a strong flavour and different texture instead.

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

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

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

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