Mains
Italian
ItalianMushroom Risotto
A creamy Italian rice dish built three ways, from a quick value supper to a chef-level wild mushroom risotto. The tiers climb from button mushrooms and stock cubes to porcini, fresh herbs and a glossy mantecatura.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Ultimate version
Wild and porcini mushrooms with truffle oil and a silky mantecatura.
Per serving£6.75
Total cost£13.50
Time1 hr
Ingredients for 2
- 180 g carnaroli risotto rice
- 20 g dried porcini mushrooms , soaked in 200ml warm water
- 250 g mixed wild mushrooms , torn
- 1 banana shallot , finely diced
- 120 ml dry white wine
- 600 ml fresh vegetable stock , kept hot
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh thyme leaves
- flaky sea salt and black pepper , to taste
- Mantecatura
- 50 g Parmigiano Reggiano , finely grated
- 40 g cold unsalted butter , cubed
- To serve
- 1 tsp truffle oil
Method
- Soak the porcini in warm water, then drain, reserving and straining the liquor. Chop the porcini. Add the strained liquor to the hot stock.
- Sear the wild mushrooms in olive oil over a high heat until deeply golden, season and set most aside for serving.
- In the same pan sweat the shallot with the chopped porcini and thyme until soft, then toast the rice for two minutes.
- Deglaze with the wine and let it evaporate, then add the hot porcini stock a ladleful at a time, stirring constantly for around 18-20 minutes until al dente.
- Remove from the heat, rest for a minute, then beat in the cold butter and Parmigiano vigorously for a glossy mantecatura, loosening with a splash of stock if needed.
- Spoon into warm bowls, top with the reserved seared mushrooms, a drizzle of truffle oil and a final grind of pepper.
Equipment
- heavy-based saucepan
- frying pan
- fine sieve
The three ways, side by side
Budget
Value white mushrooms, ordinary rice and a stock cube.
Better
Chestnut mushrooms, white wine and real Parmesan.
Ultimate
Wild and porcini mushrooms with truffle oil and a silky mantecatura.
