Wild mushroom risotto

Wild mushroom risotto

Risotto con porcini

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

When people ask me what my favourite dish is, I have to say that this must be it. First I like rice and then I like mushrooms, especially the cep (porcino in Italian, the Boletus edulis). Not surprisingly, I prefer this risotto made with fresh porcini, but it is possible to make it with cultivated mushrooms, although it won’t taste nearly so delicious…

Ingredients

Quantity Ingredient
1.5 litres good stock
3 tablespoons extra virgin olive oil
60g unsalted butter
1 onion, peeled and finely chopped
300g fresh cep mushrooms, softened in hot water for 20–30 minutes
or 300g field mushrooms, softened in hot water for 20–30 minutes
20g dried ceps, softened in hot water for 20–30 minutes
300g arnaroli risotto rice
salt
freshly ground black pepper
60g parmesan, freshly grated

Method

  1. It takes around 20 minutes to make a decent risotto. You should have a good stock simmering next to the pan in which the risotto is going to be made. This is important because the hot stock maintains the temperature of the rice while cooking, without any interruption.
  2. Heat the olive oil and half the butter in a large shallow pan, and fry the onion for about 10 minutes, until softened a little.
  3. Meanwhile, wipe the mushrooms, wild or cultivated, with a wet cloth, then cut them into slices. If using, slice the rehydrated dried porcini as well.
  4. Add the rice and mushrooms to the onion pan and stir around to coat each rice grain with fat. Now start adding the hot stock in ladlefuls. Start to stir, and as soon as the first lot of liquid is absorbed, add some more, but not enough to drown it. Repeat for about 15 minutes – stirring and adding stock – which is when you should taste a grain of rice for your preferred al dente texture. Keep the rice moist but not too wet. Season to taste with salt and pepper.
  5. Mix in the remaining butter and the grated Parmesan. Serve immediately.
Tags:
Carluccio
vegetables
vegetarian
Italian
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