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Ingredients

Method

  • STEP 1

    Heat a large, dry frying pan over a medium heat and fry the mushrooms until they release their moisture and it has mostly evaporated, about 10-15 mins. Tip in half the olive oil and half the butter, and continue to fry the mushrooms until golden. Remove to a bowl using a slotted spoon.

  • STEP 2

    Add the onion and remaining oil to the pan and fry for 10-12 mins over a medium-low heat until softened but not golden. Stir in the garlic and cook for 1 min before tipping in the rice. Fry until the edges of the rice turn opaque.

  • STEP 3

    Pour in the wine and season well with salt and freshly ground black pepper. Fry for a few minutes until absorbed. Gradually add the stock, a ladleful at a time, stirring until absorbed. Once the rice is just tender and the stock has been absorbed (you may need a little less or add a little extra hot water if you need more), remove from the heat and stir in the cooked mushrooms, parmesan and remaining butter. Serve with extra parmesan, if you like, and some freshly ground black pepper.

Recipe tips

Make your own mushroom stock

Pour 1 litre water over 50g fried porcini mushrooms and leave to soak for 20 mins before straining into a bowl or jug – reserve the porcini mushrooms and add to the risotto.

Using other mushrooms

If you have king oyster, cut them in half lengthways and score a criss-cross pattern into the flesh. If you don’t have enough wild mushrooms, bulk them out with some chestnut mushrooms instead.

Goes well with

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