Mushroom risotto

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• lalybaba

  21 April 2010

  lalybaba rated and commented on this recipe

  

  I've made this on numerous occasions and love it. The mushrooms (particularly the liquor from the porcini) do make the rice a dirty looking colour but it tastes fabulous. I made it without the porcini on one occasion and found it a bit bland so haven't left them out since then. Served with a herby salad or a simple rocket salad and a glass of white wine it makes for a lovely supper.

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• gabby_f

  08 May 2010

  gabby_f rated and commented on this recipe

  

  i made this risotto for supper, and it was really, yummy, my hubby and my parents loved it! i also added a little sour cream, which made it nice and creamy! yumm!!!

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• Monkeymagic

  25 May 2010

  Monkeymagic commented on this recipe

  I found the spelt difficult to track down but it is worth finding it if you can. I love risotto made with rice (and I have also done this recipe with rice) but the spelt gives the texture a different and tasy dimention. I felt that this recipe needed more mushrooms and that is the only thing I have changed as I think this is pretty good already. The chives and peccorino on top is wonderful. I've made with rice and spelt and found that there has been enough liquid to cook them both to perfection.

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• jassy!

  03 June 2010

  jassy! rated and commented on this recipe

  

  I cooked this the other night and it was very tasty...it looks complicated but very easy to make.

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• denice

  12 July 2010

  denice commented on this recipe

  hi I'm new here and I'd like your advice. First of all, in the method it says that we should use over 1 lt boiling water. How much should I use? 1 lt and 300 ml? And secondly I should keep the mushroom stock hot right? Thanks a lot in advance !

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• rene_555

  27 July 2010

  rene_555 rated and commented on this recipe

  

  This was easy to make, although our rice took a lot longer to cook then the recipie stated. I had to keep adding extra boiling water, which I think impared the flavour a little, despite extra seasonings and more powedered veggie stock cube. We halved all the ingredients, but if you are doing this a tip would be to keep the stock amount the same as for four (that way instead of adding plain water when the rice remains uncooked you can add flavoursome stock instead.) Unfortunately we did not like this recipie. My partner and I couldn't eat it, which is a shame as I am sure it is okay for keen risotto lovers. Not for us though. I think risotto should be stuck to in restaurants personally. I never like home made risottos. I know it's bad, but its true! The taste is just never the same.

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• denice

  01 August 2010

  denice rated and commented on this recipe

  

  i ate mushroom risotto for first time in a restaurant in London. and i was astonished by its flavour. and i wanted to find a recipe that would taste well. and i found this one. there's one word to describe this recipe :AMAZING. the risotto was absolutely delicious. It was like i was in that restaurant again! The texture was as it's supposed to be while the porcini mushrooms and their liquid gave an extra hit. thanks bbc food. will definitely make this recipe over and over and over again!

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• Rachel

  10 October 2010

  Rachel rated and commented on this recipe

  

  This was so delicious! Did it pretty much exactly as per the recipe but used Madeira instead of white wine and was more generous with the parsley and parmesan. Served it with chicken which had been roasted with lemon - it went really well. I'd definitely make this again in exactly the same way - this recipe could quite easily be served in a really good restaurant I reckon :)

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• Elz

  20 October 2010

  Elz commented on this recipe

  This recipe was quite nice, but it didn't seem very fresh. I think it needed a crunchy salad or something to go with it but otherwise tasted nice, great for mushroom lovers! However we couldn't really taste the white wine, it was lost with the other earthy flavours.

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• SRitchie

  28 October 2010

  SRitchie rated and commented on this recipe

  

  I have made this recipe a few times now and each time I have put in something different. prefer it with Pancetta and sundried tomatoes. lovely and would highly recommend it.

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• Mandy

  21 January 2011

  Mandy rated and commented on this recipe

  

  Lovely dish. I did not used the dried mushrooms, just closed cup and chesnut - will certainly be making again....

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• janie2go

  10 March 2011

  janie2go rated and commented on this recipe

  

  Yummy! I didn't have any porcini mushrooms so I had to leave out this part as I was just using up some fresh mushrooms and it still tasted lovely - oh and I'd run out of parmesan too so I used some tasty Lancashire that was hanging around! Excellent dish my husband licked his bowl :-)

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• Rob_Meadows

  03 April 2011

  Rob_Meadows rated and commented on this recipe

  

  Very Tasty. Took a few attempts to get the seasoning right but got there in the end

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• julie

  12 April 2011

  julie rated this recipe

  

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• moondrop65

  15 April 2011

  moondrop65 rated and commented on this recipe

  

  Very enjoyable.left out the parsley and the dried mushrooms,and added fresh garden peas.

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• michelasp

  30 May 2011

  michelasp rated and commented on this recipe

  

  This is yummy, made it for a quick lunch for my boyfriend and I. It's filling and tasty, though I found it takes longer than 30 mins to make. Worth it though.

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• minicoopergirl

  24 July 2011

  minicoopergirl commented on this recipe

  I have made this for the first time today,didnt have porcini mushrooms only had chestnut mushrooms, halved the mushroom portion as this was for me only kept the other quantities the same. I does taste more creamier if you leave it to cool slightly before eating, didnt have any parsley either so added small amount of chopped basil. The result really tasty. I have a portion left over, does anyone know if this can be re-heated now? Next time I will halve the portions.

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• minicoopergirl

  24 July 2011

  minicoopergirl rated and commented on this recipe

  

  Oooops forgot to rate..

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• Chloe

  01 August 2011

  Chloe rated and commented on this recipe

  

  I just made this for my first ever risotto (not sure why it's taken me so long!) and it was absolutely perfect. I've heard disaster tales about risottos, but this recipe obviously has the technique down to a t. I loved it and so did my partner. The only thing I added was a little dried thyme, and although I was cooking for half the amount of people this recipe is for, I found I did need to use almost all of the mushroom liquid (almost the full litre), and I used a full onion and actually 3 cloves of garlic (we're not shy) - although I only used about 30g porcini. I served it with a simple rocket and vine tomato salad dressed with extra virgin and balsamic vinegar, which complimented it nicely. I can't rate this highly enough; I will definitely be making it again!

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• DavePlankton

  27 September 2011

  DavePlankton rated and commented on this recipe

  

  I followed this recipe more or less exactly-I was a few grammes of dried porcini short, used woodland mushrooms instead of chestnut mushrooms and a few shallots rather than an onion- but no major changes. It turned out extremely well; at least as good as any risotto I've been served while dining out. I strongly recommend this recipe. It's simple to follow and the results are excellent.

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http://www.bbcgoodfood.com/recipes/2364/

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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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