About this recipe:A combination of fresh wild mushrooms and dried porcini mushrooms give wonderful flavour to this mushroom risotto.
1.4L chicken stock
30g dried porcini mushrooms
1/2 white onion, finely chopped
230g fresh wild mushrooms, finely chopped
280g arborio rice
240ml white wine
100g grated Parmesan cheese
2 to 3 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:40min › Ready in:1hr
In a large saucepan, heat the chicken stock over low heat. Add the dried porcini mushrooms to the warm stcok and keep it over medium low heat.
In a large heavy frying pan, cook the onion in 30g of butter until translucent, about 5 minutes. Add the chopped fresh mushrooms and cook until they give up their juice. Add the rice and cook, stirring until the rice becomes opaque, about 2 minutes. Add the wine and cook until it is absorbed into the rice, stirring constantly.
Set aside the porcini mushrooms and add the hot stock to the rice, a half cupful at a time, stirring until each addition of stock is absorbed, about 20 minutes in total. Once the rice is al dente, remove the risotto from the heat.
Chop the porcini mushrooms and add them to the risotto along with the Parmesan cheese and remaining 15g of butter. Sprinkle the parsley over the risotto and serve.
Made this for a dinner party which i served with Focacia and Italian Salad. Simple but so delicious. Have made quite a few times now. Can use mixture of mushrooms but would not change the Porcini mushrooms as they give such a great flavour. - 21 Sep 2013