Wild Mushroom Risotto

There's no better risotto recipe than this one! Seriously, you can trust me it will be a classic dish at your home once you've tried it. I have made it time and time again, and people's reaction never change, they always love it and ask me to teach them how to make it. 

Interestingly, I have never made risotto before I got this recipe from my Italian friend, and I am not sure if I have ever eaten it prior to her dinner party. Now, a while after she gave me her mother's or grandmother's secret recipe, I haven't been able to go couple of weeks without it. And every time it tastes better and better. You should try it!

Ingredients (2-4 people):
  • 1 tbsp olive oil
  • 1 medium onion
  • about 15g / 0.5oz dried porcini mushrooms or other wild mushrooms
  • 6-8 chesnut mushrooms or wild mushrooms
  • 2 cloves garlic
  • 1 cup white wine
  • 1 handful / 115g / 1/3 cup risotto rice per person (add 1 handful extra per pot)
  • 0.5 ltr / 2 cups vegetable stock
  • knob of butter
  • sage or thyme about half a cup of grated parmesan

Place the dried porcini in a small bowl, pour boiling water all over, cover and leave it aside for at least 5min.

Heat the olive oil in a pan, add finely chopped onion and cook until soft (about 5min). Add garlic and cook for 1min. Add a knob of butter, rice and stir well. Make sure you add at least one more rice serving per pot, as while your risotto is cooking, some of it might stick to  the pan, and you don't want to end up with less product at the end. Cook until the rice gets transparent on the sides and then add the wine.

Take the mushrooms out of the bowl, squeeze out any excess water, chop them finely and leave it aside. Keep the water to use it as a stock.
When the wine evaporates, add chopped mushrooms and you can also start adding both liquids, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Use up mushroom water first, and then add vegetable stock. Stir constantly. As the rice cooks the risotto will start to thicken.

After about 18 minutes the rice should be 5 min. away from ready (needs to be a little crunchy). Take off the heat, add a knob of butter and parmesan, stir it well, cover and wait for 5min. Serve in bowls with extra shavings of parmesan.


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