Mushroom Risotto

Mushroom Risotto - Vincenzo's Plate

400g carnaroli or arborio rice
2L vegetable stock (fresh or use the cubes)
4-5 king oyster mushrooms (chopped)
2-3 flat mushrooms (chopped)
Large handful dried porcini mushrooms
1 garlic clove (chopped)
1/4 onion (chopped)
100g butter
6-8 tablespoons extra virgin olive oil (EVOO)
1 glass white wine
Grated pecorino cheese (to serve)
Salt & Pepper

1. To make the mushroom risotto recipe, put a pan on the stove on medium heat and add 50g of butter and 2-4 tablespoons of extra virgin olive oil(EVOO).
2. Let the butter dissolve and gently melt into the oil.
3. Once ready, add the king oyster and flat mushrooms to the pan and gently stir.
4. Add a sprinkle of salt and pepper to the mushrooms, stir through and continue to simmmer for 2-3 minutes.
5. Once the mushooms are cooked, turn off the heat and leave this to the side.
6. Get a medium size pot/casserole and put it on the stove at medium heat.
7. Add 50g butter and 2-4 tablespoons of EVOO and allow to melt and combine.
8. Put the finely chopped onion in the pot and simmer until lightly golden.
9. Once the onion has coloured, add 400g (100g pp) of arborio rice to the pot and stir it gently.
10. Let the rice slowly toast for a few minutes and then add a glass of white wine and stir once again.
11. Once the wine has evaporated, use a ladle to add your vegetable stock, just a little bit at a time – and you guessed it, STIR!
12. Make sure the rice is nice and wet as you cook it through and once you see the stock reduce, add more and stir through.
13. It will take up to 25 minutes to cook the rice, and after around 10-15 minutes, add the dried porcini mushrooms to the mushroom risotto and combine them gently. These will absorb into the mixture adding an abundance of flavour to the stock.
14. Add the rest of the mushrooms to the rice too and continue adding the stock as necessary.
15. Taste the rice at this point as you should cook it to your desired taste – although the traditional method is al dente! Add a sprinkle of salt and pepper (as much or as little as you like)
16. Once you’re happy with the rice, stop adding the stock and allow it to fully evaporate. The mushroom risotto should be creamy but not gluggy and rice should be smooth to chew.
17. Add a small piece of butter to the risotto and again – stir to dissolve!
18. If you wish, garnish your servings with a few fresh mushrooms, a sprinkle of parsley and some grated pecorino cheese, but not to much as you don’t want the flavour of the cheese to take over.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License