Creamy Mushroom Risotto
Deliciously creamy and rich, this mushroom risotto is perfect for a chilly Autumn evening. Topped with tasty wild mushrooms this risotto is for all the mushroom lovers.
- 1/2 cup dried porcini mushrooms (20g)
- 1 medium onion (185g) finely chopped
- 2 cups chestnut mushrooms (160g) wiped clean and sliced
- 2 cloves of garlic minced
- 1 tbsp olive oil
- 1 3/4 cups arborio rice (350g)
- 1/3 cup dry white wine (75ml) optional
- 4 1/2 cups vegetable stock (1.2L)
- 1/3 cup butter (75g) divided into two portions of 50g and 25g
- 1 1/3 cups wild mushrooms (100g) wiped clean, and cut in half if very large
- The juice of half a lemon, about 3 tablespoons
- 1/3 cup vegetarian parmesan cheese (30g) finely grated, plus more for serving
- 5 or 6 sprigs of fresh thyme, leaves picked
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper plus more for serving
- 1 large tbsp creme fraiche optional, but recommended
- A small handful of flat-leaf parsley finely chopped. (optional)
Place the dried porcini mushrooms in a small bowl and cover with just-boiled water. Leave to sit for about 20 minutes. Until the mushrooms are soft. Once soft drain the mushrooms then chop them into slightly small pieces.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the onion and cook until soft, about 10 minutes, more if needed, stirring occasionally.
Add the garlic and cook for about 1 minute. Add the sliced chestnut mushrooms and cook for about 5 minutes.Turn up the heat to medium-high. Then add the rice. Stir it often, cooking for about 5 minutes.
Pour in the wine and stir. Once the wine has been absorbed into the rice stir in the porcini mushrooms, thyme and 1/4 tsp each of sea salt and cracked black pepper.
Now start adding the vegetable stock, one ladle at a time. Stir the rice often, once the rice absorbs the liquid add another ladle of stock. This will take about 20 to 30 minutes.
Towards the end of cooking the risotto is a good time to fry up those wild mushrooms.Melt 50g of butter in a frying pan, add the wild mushrooms then cook for about 5 minutes over a medium to high heat. Try not to stir the mushrooms too much, just turn them once or twice, this will keep them nice and firm.Set these aside until you are ready to serve. Once all the stock has been added add the lemon juice then check the seasoning, I usually end up using about 1/2 tsp each of black pepper.Add the remaining butter and stir vigorously until the butter has been incorporated. Then turn off the heat and stir in the cheese, again vigorously. Finally, stir in the creme fraiche.Serve immediately topped with the fried wild mushrooms, some cracked black pepper, a little chopped parsley and some freshly grated vegetarian parmesan.
- Nutritional Information - is approximate and is calculated using an online nutrition tool.
- Rice - I use arborio rice for this risotto.
- Wine - is optional, but recommended. I have made this without wine and have added a tablespoon of white wine vinegar in its place. The result has been almost as good as if you use wine.
- Mushrooms - if you can't get wild mushrooms then don't worry I have made this without the wild mushroom topping and it was perfectly acceptable. I do however find that the chestnut mushrooms give the risotto the best flavour.
- Creme fraiche - is optional but I do recommend it for extra creaminess.
- Can I make this Vegan? To make this vegan, sub the cheese for a similar vegan cheese, and try a dairy-free creme fraiche. You will also need to cook the wild mushrooms in oil or a vegan butter. Please note I haven't tested this as a vegan recipe.
- Can I make this Gluten-Free? Just make sure the stock you use is gluten-free.
- Can I freeze this? No, I do not recommend freezing this dish.