WILD MUSHROOM RISOTTO
- a lovely ‘comfort’ dish. Enjoy it as a meal on its own or as an accompaniment to a main course 
Mushroom Risotto

The recipe uses a ‘universal risotto base’. This can be adapted and used with all sorts of flavourings. The base can be prepared in advance and left to cool. The risotto is cooked a second time and the mushroom combination added prior to serving. Other combinations of flavours would work just as well.

VERY EASY, SERVES 4-6
PREPARATION 5 minutes
COOKING Stage 1: 20 minutes. Stage 2: 15 minutes

INGREDIENTS

RISOTTO BASE
  • 250g risotto rice
  • 1 large onion
  • 2 sticks of celery
  • 1 teaspoon chopped herbs (rosemary or thyme)
  • a glug of olive oil
  • 750mL stock (vegetable or chicken)
  • 1/2 glass of medium sherry or white wine
  • 10g dried porcini mushrooms

MUSHROOM MIX
  • 100g butter
  • 150g chestnut mushrooms
  • 125g mixed mushrooms (oyster etc)
  • 3 garlic cloves
  • ½ glass of sherry
  • 150g cream cheese
  • Seasoning
  • Grated Parmesan
  • Chopped parsley

METHOD
STAGE 1 (This can be prepared in advance)
1. Sauté the chopped onions and celery for 5 minutes in olive oil
2. Add the chopped herbs, sherry, risotto rice and dried mushrooms
3. Add hot stock (up to ½ L) a ladle full at a time and stir in to the rice mix as it cooks. Simmer the rice mix until all the stock has all been adsorbed.
(CHEAT: instead of having a hot stock standing by, you could add stock cubes to the rice mixture and use hot water from a kettle).
Halt the process at this stage and leave to cool if you wish.

STAGE 2 (15 minutes prior to serving)
1. Sauté all the mushrooms in the butter and chopped garlic for 5 minutes.
2. Add the remaining sherry. Reduce.
3. Season the mix and stir through the cream cheese.
4. Meanwhile warm through the risotto mix in another pan.
5. Add the remaining hot stock to the rice until the rice is cooked through. Taste - it should be creamy but with just a little bite (al denthe) If necessary you may need to increase or reduce the amount of stock you add to achieve this.

TO SERVE:
6. Mix the mushrooms through the rice.
Sprinkle with chopped parsley and grated Parmesan.

VARIATIONS
Instead of adding the mushrooms mix to complete the risotto here are a few alternative combinations for you to try. (leave the dried porcini out of the base mix)

Start with the Universal Risotto Base (as above) then make:

1. Asparagus, pea, mint and lemon zest risotto.
2. Smoked bacon, butternut squash and sage risotto with crispy fried sage leaves.
3. Apple, walnut and blue cheese risotto.
4. Spinach, garlic pesto and cherry tomato risotto.

Click here to download printable DOC file