Mushroom Risotto.
This classic Italian mushroom risotto is made in the proper, chef-style way, with hot stock added gradually and a combination of caramelised fresh mushrooms and dried porcini for real depth of flavour. The result is an authentic, creamy mushroom risotto with a silky texture and rice that retains a gentle bite. It’s a simple dish, but technique and good ingredients are what make it exceptional.
Tips & Tricks:
Go slowly: Add the stock a ladle at a time, waiting until each addition has fully absorbed before adding the next. Stir regularly and don’t rush the process.
Hot Stock: Keep your stock hot throughout. Adding cold or lukewarm stock affects the texture and can leave the rice unevenly cooked.
Taste: The risotto should be creamy and fluid, with the rice retaining a slight bite in the centre. Taste as you go, always, and don’t overcook it or it’ll turn into mush!
Ingredients.
2 tbsp oil
2 large knobs of butter
350g risotto rice, it’s crucial that you use a short grain rice such as Arborio or Carnaroli
125ml dry white wine, or a dash of vermouth works well too
150g chestnut mushrooms, roughly quartered, depending on their size
A handful of dried mushrooms, ideally procini, soaked in hot water to rehydrate
Around 1 litre of light chicken stock, include your mushroom soaking liquid in this litre too, but sieve it first as dried mushrooms can be gritty
1 large shallot, finely chopped
1 garlic clove, finely chopped
To Finish:
Handful of flat leaf parsley, roughly chopped
Around 50g cold butter, diced
50g parmesan, finely grated
1/4 lemon, juice only, to taste
Black pepper, to taste
Equipment.
Large shallow/frying pan for the risotto
Sauce/stock pan for the chicken stock
Sieve, measuring jug, weighing scales & fine grater/microplane
(Optional) Additional frying pan for the mushrooms
Method.
Heat 1 tbsp of oil & 1 knob of butter on a low-medium heat in the risotto pan then add the shallots & garlic. Cook for 5 mins, without browning.
Meanwhile, heat the remaining 1 tbsp of oil & knob of butter in the frying pan on a high heat, and add your mushrooms.
Cook for at least 5 mins, giving them room in the pan to caramelise and not stew. You may need to do this in batches depending on the size of your pan.
Once the mushrooms have browned and all liquid has evaporated, set them aside along with the rehydrated porcini mushrooms.
Add the risotto rice to the pan with the shallots and toast it for a few minutes.
Add the wine and cook off the alcohol for a minute or two.
Once the wine has all been absorbed, start to add the hot chicken stock a ladleful at a time, adding the next lot only when the previous ladleful has been absorbed (it’s useful to start a stopwatch at this point, to keep track of the cooking time).
Halfway through adding the stock, add the mushrooms.
Continue to spoon in the stock and cook for 16 to 18 minutes in total, until the rice is tender, with a little bite remaining. Taste as you go to ensure you don’t overcook it.
When cooked, remove the pan from the heat to let it relax whilst you stir in the parsley, cold butter & parmesan. At this point it should be loose but not too soupy - adjust with parmesan (thicken) or stock/butter (loosen) if necessary.
Give it a taste! Adjust seasoning with lemon juice & black pepper, then serve.
