Porcini Mushroom Risotto
Dried porcini takes this risotto to a whole other level.
Print Pin RateServings: 2
Ingredients
- 25 g Dried porcini mushrooms
- 400 ml Vegetable stock
- 1 Onion diced
- 1 Bunch of thyme chopped
- 150 g Risotto rice
- 80 ml White wine
- 50 g Butter
- 50 g Parmesan grated
- 1 Bunch of parsley chopped
- 200 g Wild mushrooms oyster and shiitake are good
- 4 Garlic cloves chopped
- 50 g Buffalo mozzarella
Instructions
- Place the porcini mushrooms into jug or a bowl, then pour over 400 ml of boiling water. leave them so soak for 20 minutes.
- Pour the vegetable stock into a saucepan, then use a sieve to drain the porcini stock into the vegetable stock. Place the stock over a medium heat.
- Squeeze the porcini dry, then roughly chop and set aside.
- Pour some cooking oil into a large frying pan, heat the oil over a medium to high heat. Then add the diced onion and chopped thyme. Cook for about five minutes until the onions have softened.
- Turn up the heat and add the risotto rice. Toast the rice for a few minutes, stirring occasionally, until it starts to crackle and pop.
- Pour in the wine, it should sizzle. Reduce by half.
- Add the chopped porcini to the pan, then add the stock a ladle at a time stirring vigorously all the time. Keep adding the stock, whenever it becomes dry, add more stock.
- Keep repeating this for about 15-20 minutes until the rice is cooked but still has a bite to it. Don't worry if you haven't used all of the stock.
- Turn off the heat and stir in the butter, parmesan and half of the chopped parsley. Taste for seasoning.
- In another frying pan, heat some oil and a little bit of butter over a high heat. Add the mushrooms and cook for a few minutes.
- Add the chopped garlic and cook for a further minute. Turn off the heat, season and then add the rest of the chopped parsley.
- Serve the risotto in a bowl, then top with the pan fried mushrooms.
- Tear pieces of the mozzarella apart and spread it over the risotto.
- Optional, finish with shaved parmesan.
1 comments on “Porcini Mushroom Risotto”
I made this meal last night, I hadn’t made a risotto before and it was absolutely amazing! It was so delicious. I will definitely be making this meal again. I have made a few of your recipes and they have all been really good. Thankyou for sharing ☺️