Mushroom risotto

Posted: February 8, 2009 by nietize in Italian, Risotto

I had the most wonderful mushroom risotto at Marcus Wareing at The Savoy. It was rich, full of the taste of mushrooms, yet light: it didn’t feel heavy on the stomach. And of course, as I mentioned in the entry on this restaurant, it had a poached egg on top, an interesting complement to the mushrooms. Well, as you all would expect, I decided to try to make mushroom risotto. This recipe is taken from the BBC website.

1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/¼ pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve

1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has 
been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.

I modified this recipe by pan frying the mushrooms separately and adding it to the risotto near the end of the cooking. In addition, I added bacon to give the risotto a meaty flavour


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