Creamy Mushroom Risotto
Directions
- 1Make a simple stock by combining bay leaves, sun-dried tomatoes, and dried porcini in a measuring jug.
- 2Make a simple stock by combining bay leaves, sun-dried tomatoes, and dried porcini in a measuring jug.
- 3Make a simple stock by combining bay leaves, sun-dried tomatoes, and dried porcini in a measuring jug.
- 4Fill the jug with boiling water, cover it, and keep it warm.
- 5Fill the jug with boiling water, cover it, and keep it warm.
- 6Fill the jug with boiling water, cover it, and keep it warm.
- 7Chop some of the mushrooms (like portobello) into slices.
- 8Chop some of the mushrooms (like portobello) into slices.
- 9Chop some of the mushrooms (like portobello) into slices.
- 10Shred some of the mushrooms (like oyster) to create different textures.
- 11Shred some of the mushrooms (like oyster) to create different textures.
- 12Shred some of the mushrooms (like oyster) to create different textures.
- 13Add a good glug of extra virgin olive oil to a pan.
- 14Add a good glug of extra virgin olive oil to a pan.
- 15Add a good glug of extra virgin olive oil to a pan.
- 16Add all the chopped and shredded mushrooms straight into the pan.
- 17Add all the chopped and shredded mushrooms straight into the pan.
- 18Add all the chopped and shredded mushrooms straight into the pan.
- 19Add chopped onions, rosemary, and sage to the pan with the mushrooms.
- 20Add chopped onions, rosemary, and sage to the pan with the mushrooms.
- 21Add chopped onions, rosemary, and sage to the pan with the mushrooms.
- 22Season the mushrooms with a generous pinch of salt and a little bit of black pepper.
- 23Season the mushrooms with a generous pinch of salt and a little bit of black pepper.
- 24Season the mushrooms with a generous pinch of salt and a little bit of black pepper.
- 25Stir and cook the mushrooms for 5 to 10 minutes.
- 26Stir and cook the mushrooms for 5 to 10 minutes.
- 27Stir and cook the mushrooms for 5 to 10 minutes.
- 28Start toasting the rice in a saucepan.
- 29Start toasting the rice in a saucepan.
- 30Start toasting the rice in a saucepan.
- 31Season the rice immediately with a good pinch of salt.
- 32Season the rice immediately with a good pinch of salt.
- 33Season the rice immediately with a good pinch of salt.
- 34Toast the rice until it is nice and hot.
- 35Toast the rice until it is nice and hot.
- 36Toast the rice until it is nice and hot.
- 37Deglaze the rice with a good glug of white wine.
- 38Deglaze the rice with a good glug of white wine.
- 39Deglaze the rice with a good glug of white wine.
- 40Add the porcini stock to the risotto ladle by ladle, stirring occasionally.
- 41Add the porcini stock to the risotto ladle by ladle, stirring occasionally.
- 42Add the porcini stock to the risotto ladle by ladle, stirring occasionally.
- 43Chop fresh parsley, sun-dried tomatoes, and the rehydrated porcini mushrooms.
- 44Chop fresh parsley, sun-dried tomatoes, and the rehydrated porcini mushrooms.
- 45Chop fresh parsley, sun-dried tomatoes, and the rehydrated porcini mushrooms.
- 46When the rice is almost ready, add the cooked mushrooms.
- 47When the rice is almost ready, add the cooked mushrooms.
- 48When the rice is almost ready, add the cooked mushrooms.
- 49Add the chopped sun-dried tomatoes and porcini to the risotto.
- 50Add the chopped sun-dried tomatoes and porcini to the risotto.
- 51Add the chopped sun-dried tomatoes and porcini to the risotto.
- 52Add the fresh parsley to the risotto.
- 53Add the fresh parsley to the risotto.
- 54Add the fresh parsley to the risotto.
- 55Add a ladle of stock and stir it all in.
- 56Add a ladle of stock and stir it all in.
- 57Add a ladle of stock and stir it all in.
- 58Add butter and loads of grated cheese to the risotto.
- 59Add butter and loads of grated cheese to the risotto.
- 60Add butter and loads of grated cheese to the risotto.
- 61Add the last ladle of stock and give it a generous stir.
- 62Add the last ladle of stock and give it a generous stir.
- 63Add the last ladle of stock and give it a generous stir.
- 64Cover the risotto and let it rest for five minutes.
- 65Cover the risotto and let it rest for five minutes.
- 66Cover the risotto and let it rest for five minutes.
- 67Serve the mushroom risotto.
- 68Serve the mushroom risotto.
- 69Serve the mushroom risotto.
- 70Grate extra Grana Padano cheese on top of the served risotto.
- 71Grate extra Grana Padano cheese on top of the served risotto.
- 72Grate extra Grana Padano cheese on top of the served risotto.
Ingredients
- 400 g mixed mushrooms
- 400 g mixed mushrooms
- 400 g mixed mushrooms
- 2 sun-dried tomatoes
- 2 sun-dried tomatoes
- 2 sun-dried tomatoes
- 1 bay leaf
- 1 bay leaf
- 1 bay leaf
- 8 g dried porcini mushrooms
- 8 g dried porcini mushrooms
- 8 g dried porcini mushrooms
- 0.5 brown onion
- 0.5 brown onion
- 0.5 brown onion
- 180 g rice
- 180 g rice
- 180 g rice
- 800 ml boiling water
- 800 ml boiling water
- 800 ml boiling water
- 10 g fresh parsley
- 10 g fresh parsley
- 10 g fresh parsley
- 1 small sprig of rosemary
- 1 small sprig of rosemary
- 1 small sprig of rosemary
- 1 small sprig of sage
- 1 small sprig of sage
- 1 small sprig of sage
- 2 tbsp butter
- 2 tbsp butter
- 2 tbsp butter
- 80 g Grana Padano
- 80 g Grana Padano
- 80 g Grana Padano
- 100 ml white wine
- 100 ml white wine
- 100 ml white wine
- glug extra virgin olive oil
- glug extra virgin olive oil
- glug extra virgin olive oil
- pinch salt
- pinch salt
- pinch salt
- bit black pepper
- bit black pepper
- bit black pepper
Equipment
measuring jugknifecutting boardfrying pansaucepanwooden spoonladlegraterlid
Tips
- To make it vegan, leave out the butter and cheese and drizzle a bit of extra virgin olive oil towards the end of cooking.