Risotto with Caesar’s mushrooms

Risotto with Caesar’s mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

When we were taking the photographs for this book, I had to buy a whole box of fresh Caesar’s mushrooms from Italy, because unfortunately they don’t grow in Britain. It was lunchtime, and the recipe I created there and then for our break was stunning!

Ingredients

Quantity Ingredient
200g fresh caesar’s mushrooms
1.5 litres Basic stock
1 medium onion, finely chopped
125g butter
400g carnaroli rice
60g parmesan, freshly grated
salt, to taste
pepper, to taste

Method

  1. Clean and trim the mushrooms, then cut them into small chunks. Have the stock at a steady simmer next to where you will cook the risotto.
  2. Fry the onion in half of the butter until soft, then add the rice and stir to coat the grains with fat. Now add a ladleful of the hot stock and stir until it is absorbed. Continue in this way, stirring continuously, until all the stock has been added and the moisture has been absorbed each time. After about 15 minutes, test a grain of rice, which should be al dente, and then add the mushrooms and stir to mix. You don’t really want to ‘cook’ them. The texture should be moist but not soupy.
  3. Add the remaining butter, the Parmesan, and salt and pepper to taste, and stir vigorously. Serve immediately.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again