Italian
Wild Mushroom Risotto
Creamy risotto with a mix of wild and chestnut mushrooms, finished with Parmesan and thyme.
- Prep
- 15 mins
- Cook
- 30 mins
- Total
- 45 mins
- Serves
- 4
- Difficulty
- Medium
- Spice
- Not spicy
- Calories
- 480 per serving
Good risotto just needs patience and hot stock added little by little. Dried porcini give a deep, savoury flavour, and their soaking liquid goes into the stock.
Method
-
Soak the porcini in 200ml boiling water for 10 minutes. Lift out and chop, then add the soaking liquid (leaving any grit behind) to the hot stock.
10 mins -
Melt half the butter in a wide pan and fry the shallots gently for 5 minutes. Add the garlic, fresh mushrooms and chopped porcini and cook for 5 minutes more.
10 mins -
Stir in the rice and cook for 1–2 minutes until the grains look slightly translucent. Pour in the wine (if using) and let it bubble away.
3 mins -
Add the hot stock a ladleful at a time, stirring often and letting each addition be absorbed before adding the next. After about 18–20 minutes the rice should be tender with a slight bite.
20 mins -
Take off the heat, beat in the remaining butter, the Parmesan and thyme. Season, cover and rest for 2 minutes before serving.
2 mins
Serving suggestions
Serve straight away with extra Parmesan, a drizzle of good olive oil and a crisp green salad.
Cook’s tips
Use vegetarian hard cheese to keep this vegetarian. Keep the stock hot in a pan next to the risotto.