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Roasted Mushroom Risotto
Recipe |
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| Roasted
Mushroom Risotto Recipe |
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Click picture to enlarge
This recipe is a traditional Italian Risotto with roasted mushrooms.
Chives or parsley are added to give a splash of green. Always use an Italian
risotto rice, nothing else will do.
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Take time adding the vegetable stock
and keep stirring frequently. Let the risotto rest at the end with the
cheese and chives to give it the creamiest but nuttiest flavour you can
imagine. By the way, the celery is essential to the flavour and texture
of this risotto recipe.
KEY POINTS
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Preparation Time: |
20 mins |
Cooking Time: |
40 minutes |
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How Difficult |
Medium |
Freeze? |
No |
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Servings |
4
portions |
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INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Italian risotto rice |
10 oz |
280 g |
| Large flat mushrooms |
5 oz |
140 g |
| Fresh grated parmesan cheese |
3 oz |
85 g |
| Butter |
1¾ oz |
50 g |
| Onion |
1 medium |
1 medium |
| Celery sticks |
3 |
3 |
| Garlic cloves |
3 medium |
3 medium |
| Vegetable stock |
1.3 pints |
750 ml |
| Dried thyme |
½ teaspoon |
½ teaspoon |
| Chives or parsley |
¼ oz |
7 g |
| Dry white wine |
1½ glasses |
1½ glasses |
| Olive oil |
3 tablespoons |
3 tablespoons |
| Salt and pepper |
To taste |
To taste |
COOKS NOTES: Risotto is a North Italian dish and aside from the basic
risotto recipe almost anything can be added. We've made ours with roasted
mushrooms but any vegetable goes well as does beef, ham, pork and
chicken. Another favourite of ours is chopped Italian sausage.
The creamy texture comes from adding the stock slowly over the 15
minutes cooking time - this forces the starch out of the rice. The final
touch of adding the parmesan cheese and butter is essential - cover
the dish and let it stand for 2 minutes. Warm plates help keep the creamy
texture whilst eating.
COOKING EQUIPMENT
1 medium frying pan
1 oven dish to roast the mushrooms
A ladle if possible but not necessary
PREPARATION
Finely chop two of the garlic cloves and place to one side (for the
risotto)
Finely chop one of the garlic cloves and place to one side (for the
mushrooms)
Roughly slice the mushrooms
Finely chop the onion
Finely grate the parmesan cheese
Finely chop the celery
Finely chop the chives or parsley
Method
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Put 2 (not all 3) tablespoons of olive oil in the
frying pan and turn to a low heat. Add the celery, onion and garlic
(for the risotto). Cook on a low heat for 15 minutes to soften the
vegetables but don't brown them. Vegetables cooked this way are
known as a
soffrito. |
| After the vegetables have fried, add the rice and
turn the heat up to medium. Stir for 2 minutes by which time the
rice will have become translucent.
Put the vegetable stock in a different pan and heat on a medium
heat. |
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Pre-heat the oven to 190°C / 375°F / Gas Mark 5.
Add the wine to the frying pan and savour the delicious aroma! Stir frequently for three
more minutes. |
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Add a ladle (or a cup) of the heated vegetable stock and stir well.
When the liquid is absorbed by the rice add another ladle of stock.
Proceed like this for about 15 minutes adding more stock as the rice
absorbs the liquid.
At the end of the cooking time the rice should be moist but not
flooded. It should stack up in the pan as in the picture. Season
with salt and pepper. |
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At this stage, add a
tablespoon of oil to a pan. Add the second portion of garlic, the
thyme and the sliced mushrooms, mix together and fry on a medium heat
for one minute. Season with salt and pepper. Transfer the
mushrooms to a baking tray and place in the pre-heated oven (190°C /
375°F / Gas Mark 5) for six
minutes. |
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When the risotto has finished absorbing the liquid it will look like
the picture on the right. Add half the mushrooms, all the butter, parmesan
cheese and chives and stir well. Put a lid on the pan and let it
stand unheated for two minutes. Whilst it is standing, warm the
plates in the oven. |
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Serve on the warmed plates, top with the remainder
of the mushrooms and grate a little more parmesan over the top for
good luck. Risotto will not keep for any length of time so eat
immediately. |
SEE MORE VEGETARIAN RECIPES
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