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Mushroom Risotto Recipe

Mushroom Risotto Recipe

Originating in the rice-growing area of Northern Italy, Risotto is renowned for the delicious creamy texture it gets from the high starch content found in the rices of the region. The three most popular and well known varieties of risotto rice can easily be found at a local grocer, and will each have a slightly different influence on the final dish. Arborio rice (perhaps the most common) is a larger plump grain rich in amylopectin, a starch that dissolves during the cooking process making for a stickier risotto; Vialone Nano is a stubby, small grain packed with amylose, a starch that does not soften easily during cooking, making for a looser risotto; Carnaroli, a newer hybrid strain that crosses Vialone Nano with a Japanese varietal, brings a balance that will result in a creamy, yet firm, final product.

In this recipe, we use a Le Creuset oven for our risotto - the enamelled cast iron and semi-gloss internal finish diminishes scorching and is ideal for risottos!

Tip: Since the rice starch plays a fundamental role in the texture of your risotto, never rinse the rice before cooking it!


Mushroom Risotto

Chef Angela Consiglio

 

Yield: 6 Servings

Ingredients:

  • 20 g dried porcini mushrooms
     
  • 650 g fresh mushrooms (your choiceof button, shiitake, crimini) stems removed, sliced
     
  • 4 cups veg or chicken stock
     
  • 2 tbsp olive oil
     
  • 3 tbsp butter
     
  • 3 cloves of garlic, minced
     
  • 1 medium onion, diced
     
  • ¼ cup white wine
     
  • 2 cups risotto rice 
     
  • 1 ½ cups grated parmesan cheese
     
  • Zest of lemon and juice
     
  • Handful of parsley, chopped
     
  • Salt and pepper

 

 

 Method:

1) Soak the dried mushrooms in 2 cups of hot water for 30 minutes. Reserve the liquid and pass through sieve lined with cheese cloth. Set liquid aside. Chop the soaked porcini mushrooms, set aside.

2) In a medium stock pot add porcini stock and chicken/veg stock. Bring to boil then keep on a low simmer.

3) Heat half the oil and butter in a medium frying pan. Sauté all the mushrooms for about 5-7 minutes, set aside. 
 

4) Heat remaining oil and butter in medium/large Le Creuset dutch oven. Add the onion and sauté for 10 minutes or until translucent. Add the garlic and cook for 1 minute. Add the rice, stir to coat with oil and butter for 1 minute. Add in the white wine and allow majority of liquid to evaporate.

5) Next, add a ladleful of stock and stir over medium heat until it is absorbed. Continue adding stock, a ladleful at a time for about 18 minutes, or until most of the stock has been added and the rice is tender but still has a little bite (al dente).

6) Turn heat off, add cooked mushrooms, parmesan, lemon juice, zest and chopped parsley.

7) Taste for seasoning. Add salt and pepper to taste.


 Click here for a printable version of our Mushroom Risotto Recipe!
 

 

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