Member recipes are not tested in the GoodFood kitchen.
Shiitake & Thyme Mushroom Risotto
- Preparation and cooking time
- Serves 3
Creamy plump arborio rice with black jewels of punchy shiitake is enough to bring delight to any mushroom lover. Comforting, easy and adds something a little different to your average mushroom rice. The earthiness of of these dried mushrooms add a wonderful depth - give it a go!
- 1 yellow onion, diced
- 1 garlic clove, chopped
- 300g arborio rice
- 40g dried shiitake mushrooms
- 1 glass of white wine
- 1L chicken stock
- Coarse black pepper
- Red pepper flakes
- Wild mushroom powder
- Few sprigs of dried thyme
- Knob of butter
- 50g Grated mature cheddar
- Truffle oil of any kind
- STEP 1Firstly, rehydrate the shiitake mushrooms in 300ml of boiling water and leave to sit for 40 minutes. In the meantime you can prep the other ingredients. Once the mushrooms have softened, remove from the water (do not discard the stock) and squeeze out any excess liquid, pat dry with a paper towel and rough chop.
- STEP 2Heat a few glugs of olive oil in a large heavy based pan on a medium to high heat, once hot, add the shiitake mushrooms along with a pinch of red pepper flakes. Fry for 5-8 minutes or until golden and add the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be added to the risotto later.
- STEP 3Using the same pan fry off your onion with a knob of butter, add salt, a generous pinch of coarse black pepper and a quarter teaspoon of the wild porcini powder. Stir until the onion is softened then tip in the risotto rice along with the glass of wine. Turn up the heat and let the liquid reduce down until absorbed then holding a sieve over your pan pour in the reserved mushroom stock. This will catch any sediment that has fallen to the bottom of of your jug.
- STEP 4Add a few sprigs of dried thyme, dried thyme is more powerful in flavour so add a little and taste as you go. Adjust the heat to medium and let the stock cook down till mostly absorbed, keep stirring the rice so it remains loose and creamy. Now add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through but still retains a bite, you may not need all of the chicken stock.
- STEP 5Towards the end of cooking return the shiitake mushrooms to the pan and fold through until warm. Turn off the heat and add 50g of grated mature cheddar and a swirl of truffle oil, mixing until the cheese is melted. This is now ready to serve.