Mushroom Risotto
Risotto is one of those deeply satisfying, homely dishes that is particularly good with mushrooms. It’s also perfect for winter when the veg options are limited! A mix wild mushrooms from the New Forest also look great and taste delicious.
A roast chicken is the best place to start, as you can make your own stock from the carcass, adding a bit of onion, veg and herbs and simmering for a few hours. You can also use any mushrooms you can get your hands on, cooking fresh mushrooms, or soaking dried mushrooms.
Ingredients:
- 25g butter
- 400g fresh mushrooms (chestnut, oyster or mixed), cut into even pieces
- 30 g (1 oz) dried mushrooms (mixed or porcini), rehydrated for 30 minutes in hot water (reserve the water)
- 1 garlic clove, minced
- 2 sprigs fresh rosemary, needles only, roughly chopped – grab some from our herb garden if you need it.
- 1 tablespoon olive oil
- 350 g (1¾ cup) Carnaroli rice
- 1.2 l (5 cups) stock (veg or chicken)
- 125 g (4.4 oz) Taleggio cheese
- 40 g (15 oz) walnuts, toasted and chopped roughly
- •Salt and pepper
Instructions:
- In a large pan, melt the butter over medium heat and fry the chestnut mushrooms for 4-5 minutes until they soften.
- Add the rehydrated dried mushrooms and continue to cook for 1-2 minutes. Add the garlic and rosemary and continue to cook for 2-3 minutes, stirring occasionally. Remove everything from the pan and set aside.
- In the same pan, heat the olive oil and toast the rice for 1-2 minutes. Add the reserved water from the rehydrated mushrooms and cook until it evaporates.
- Pour a third of the stock into the pan and start stirring. When the liquid is almost absorbed, add more stock. Repeat until you have used all the stock and the rice is al dente. The risotto should be creamy and still have some liquid left.
- Season with salt and freshly ground black pepper and tip the mushroom mixture back into the pan. Stir well to incorporate, and then add the Taleggio cheese. Stir it in (it will melt completely), and then add the chopped walnuts.
- Serve the risotto immediately, with extra walnuts on top if you like.