Photo by Zoshua Colah on Unsplash
Wild Mushroom Risotto
A silky, umami-packed risotto finished with parmesan and thyme, showcasing the deep earthiness of mixed wild mushrooms.
- 160 g arborio rice
- 250 g mixed wild mushrooms
- 800 ml vegetable stock
- 100 ml white wine
- 1 pc shallot
- 2 pc garlic
- 50 g parmesan cheese
- 30 g butter
- 2 tbsp olive oil
- 4 pc fresh thyme
- 10 g flat-leaf parsley
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Add to a shopping listHow the shopping list works →Preparation
- Step 1
Finely dice the shallot and garlic. Slice the wild mushrooms and pick the thyme leaves.
- Step 2
Warm the vegetable stock in a saucepan and keep at a low simmer throughout cooking.
Method
- Step 1
Heat 1 tbsp olive oil in a large heavy-based pan over medium-high heat. Add half the mushrooms and fry for 5-6 minutes until golden and crisp at the edges; season and set aside.
- Step 2
Add the remaining oil to the pan, then the shallot and garlic; cook gently for 3 minutes until soft.
- Step 3
Add the arborio rice and toast for 2 minutes, stirring, until the edges look translucent.
- Step 4
Pour in the white wine and stir until fully absorbed.
- Step 5
Add the remaining raw mushrooms, then begin adding the hot stock a ladleful at a time, stirring frequently and allowing each addition to absorb before adding more (about 18-20 minutes total).
- Step 6
Once the rice is creamy but still has a slight bite, remove from heat and stir through the butter, grated parmesan and thyme leaves.
- Step 7
Season to taste, plate and top with the crispy fried mushrooms and chopped parsley.
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