Mushroom risotto

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• Deedle

  2007-11-08 19:45:41.984002

  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

  2007-12-18 17:55:13.729745

  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

  2007-12-27 13:58:31.114812

  tweedletwo rated and commented on this recipe

  

  very good added the chicken as well

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• Vixter

  2008-01-21 21:14:29.246844

  Vixter rated and commented on this recipe

  

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

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• ilovefood

  2008-03-02 17:43:08.442768

  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

  2008-04-18 10:36:43.222281

  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

  2008-06-11 19:01:17.282621

  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

  2008-07-15 17:06:18.854687

  schkottie rated this recipe

  

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• pixey

  2008-09-11 13:50:47.175623

  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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• Seher

  2009-02-01 18:16:31.252391

  Seher commented on this recipe

  This was, quick, easy and quite tasty. I added chopped chicken tights and i think it can make a main course. The only thing is that the mushrooms make the rice a bit blakish. Will probably make it again.

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• Sofia

  2009-02-03 14:18:00.856523

  Sofia rated and commented on this recipe

  

  I've made this with chicken and used chicken stock instead of vegetable stock, and left out the dried porcinis because I couldn't find them at the supermarket. Absolutely delicious!

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• Abs

  2009-05-26 13:01:49.44783

  Abs rated and commented on this recipe

  

  This was a lovely meal, my only change was to use Twineham Grange cheese instead to make it completely veggie. I will definitely make this again. Often.

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• ruth21981

  2009-08-06 20:22:44.544649

  ruth21981 commented on this recipe

  used one type of mushroom and didnt use wine used veg stock, and mixed herbs as it was all we had! - was delicous!

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• Mick + Gill

  2009-08-15 21:05:32.847852

  Mick + Gill rated and commented on this recipe

  

  I added an extra squeeze of lemon at the same time as the parmesan and also an extra dash of wine to taste before serving, Absolutely delicious!

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• dangermish

  2009-10-07 16:45:24.796163

  dangermish commented on this recipe

  really really tasty!! used 25g of dried exotic mushrooms instead of porcini and it was plenty (the dried mushrooms tend to be with the herbs and spices for those who couldnt find them in supermarkets) forgot the butter at the end, and sprinkled on cheddar, yum!

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• dangermish

  2009-10-07 16:46:23.47846

  dangermish rated this recipe

  

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• Di

  2009-11-30 21:26:48.222042

  Di rated and commented on this recipe

  

  Very nice, served with a rocket and balsamic salad. Will make this again.

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• Ceri

  2010-01-24 20:01:05.558875

  Ceri rated this recipe

  

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• annaz1

  2010-01-30 20:10:51.797433

  annaz1 rated this recipe

  

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• dragonma5306

  2010-04-18 18:06:32.96263

  dragonma5306 rated and commented on this recipe

  

  Really easy to make. I halved everything for two and it worked perfectly. Very tasty, will definitely be making again.

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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

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

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

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