Mushroom risotto

Name: Mushroom risotto
Cook time: 59 min
Total time: 59 min
Yield: 4
Cuisine: Italiana
Ingredients: 320 g Rice; 60 g Butter; 3 tablespoons Olive oil; 2 cloves Garlic; 120 ml White wine; Salt; Black pepper; 2 sprigs Thyme; 1 handful Parsley; 1.2 l Vegetable Stock; 2 u Shallots; 400 g Mushrooms; 60 g Parmesan; 20 g Dried porcini

Risotto de setas

Medium

Contains allergens

LecheSulfitos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 59 min
Servings: 4

Summary

Creamy rice with sautéed mushrooms and dried porcini, whose soaking liquid gives the stock a deep, woodland flavour. Finished off the heat with cold butter and Parmigiano, as Italian tradition demands.

Ingredients

4 servings

Add to Bring!

320 g Rice (risotto rice (carnaroli or arborio))
60 g Butter (cold, a knob for the mushrooms and the rest for the end)
3 tablespoons Olive oil
2 cloves Garlic (chopped)
120 ml White wine (dry)
Salt (to taste)
Black pepper (freshly ground)
2 sprigs Thyme (fresh) (optional)
1 handful Parsley (chopped)
1.2 l Vegetable Stock (or chicken stock, hot)
2 u Shallots (very finely chopped)
400 g Mushrooms (mixed (button, shiitake, oyster...), cleaned and cut into pieces)
60 g Parmesan (Parmigiano Reggiano, grated)
20 g Dried porcini

Instructions

Put the dried porcini in a bowl with 250 ml of hot water and leave for 20 minutes. Squeeze them well and chop. Strain the soaking liquid through kitchen paper to remove any grit, add it to the stock and keep it hot over the lowest heat.
20 min
Heat a large frying pan over high heat with a tablespoon of oil and the knob of butter and fry the fresh mushrooms in two batches, without stirring too much, until golden. Add half the garlic and the thyme leaves at the end, season with salt and set aside a few nice pieces for the top.
10 min
In a wide pan, soften the shallots in the rest of the oil over low heat without letting them colour. Add the rest of the garlic and the chopped porcini and cook for a minute.
6 min
Add the rice and toast it, stirring, for a couple of minutes until the grains are hot and translucent at the edges. Pour in the wine and let it evaporate.
3 min
Add the hot stock a ladle at a time, stirring often and waiting for each one to be absorbed before adding the next. Halfway through, stir in the sautéed mushrooms.
17 min
When the rice is al dente and the texture is loose enough to ripple like a wave when you shake the pan, turn off the heat. Add the rest of the cold butter, diced, and the cheese and beat vigorously (the mantecatura). Check the salt, cover, leave to rest for two minutes and serve topped with the reserved mushrooms, parsley and freshly ground pepper.
3 min

Notes

In Italy this is an autumn dish made with fresh porcini; out of season, a handful of dried porcini gives cultivated mushrooms the flavour they lack. Don't wash mushrooms under the tap: wipe or brush them clean, as they soak up water and then won't brown. Fry them in batches over high heat; if you crowd the pan, they stew in their own juices. The cheese and butter always go in with the heat off. Parmigiano Reggiano is made with animal rennet: for a vegetarian version, use vegetable stock and a hard cheese made with vegetarian rennet. If you use shop-bought stock, check that it is gluten-free. Risotto does not reheat well; turn cold leftovers into arancini.