Creamy Mushroom Risotto
Directions
- 1Make a simple stock by combining bay leaves, sun-dried tomatoes, and dried porcini in a measuring jug.
- 2Fill the jug with boiling water, cover it, and keep it warm.
- 3Chop some of the mushrooms (like portobello) into slices.
- 4Shred some of the mushrooms (like oyster) to create different textures.
- 5Add a good glug of extra virgin olive oil to a pan.
- 6Add all the chopped and shredded mushrooms straight into the pan.
- 7Add chopped onions, rosemary, and sage to the pan with the mushrooms.
- 8Season the mushrooms with a generous pinch of salt and a little bit of black pepper.
- 9Stir and cook the mushrooms for 5 to 10 minutes.
- 10Start toasting the rice in a saucepan.
- 11Season the rice immediately with a good pinch of salt.
- 12Toast the rice until it is nice and hot.
- 13Deglaze the rice with a good glug of white wine.
- 14Add the porcini stock to the risotto ladle by ladle, stirring occasionally.
- 15Chop fresh parsley, sun-dried tomatoes, and the rehydrated porcini mushrooms.
- 16When the rice is almost ready, add the cooked mushrooms.
- 17Add the chopped sun-dried tomatoes and porcini to the risotto.
- 18Add the fresh parsley to the risotto.
- 19Add a ladle of stock and stir it all in.
- 20Add butter and loads of grated cheese to the risotto.
- 21Add the last ladle of stock and give it a generous stir.
- 22Cover the risotto and let it rest for five minutes.
- 23Serve the mushroom risotto.
- 24Grate extra Grana Padano cheese on top of the served risotto.
Ingredients
- 400 g mixed mushrooms
- 2 sun-dried tomatoes
- 1 bay leaf
- 8 g dried porcini mushrooms
- 0.5 brown onion
- 180 g rice
- 800 ml boiling water
- 10 g fresh parsley
- 1 small sprig of rosemary
- 1 small sprig of sage
- 2 tbsp butter
- 80 g Grana Padano
- 100 ml white wine
- glug extra virgin olive oil
- pinch salt
- 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.
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