Mushroom risotto sprinkled with parmesan in a bowl

Mushroom risotto

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus soaking
  • Easy
  • Serves 4

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal445
fat17g
saturates7.7g
carbs63g
sugars3g
fibre4g
protein15g
low insalt1.45g
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Ingredients

Method

  • STEP 1

    Put 50g dried porcini 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.

  • STEP 2

    Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

  • STEP 3

    Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

  • STEP 4

    Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

  • STEP 5

    Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

  • STEP 6

    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.

  • STEP 7

    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.

  • STEP 8

    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 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.

  • STEP 9

    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 25g grated cheese and the remaining chopped parsley leaves.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.265 ratings
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