A basic risotto recipe, with the addition of crunchy fried wild mushrooms.
Wild Mushroom Risotto
- Chopping Board
- Chopping Knife
- Medium saucepan
- Small saucepan (for frying enoki)
- Kitchen Scales
- Measuring Utensils: a cup, 1/4 cup, tbsp, tsp,
- 4 cups Wild mixed fresh mushrooms (roughly chopped) (shitake, oyster, etc)
- 100 ml white wine
- 1 onion (finely diced)
- 1 tbsp olive oil
- 400 grams Arborio rice
- Fresh sprigs of parsley, thyme and oregano
- 1 lemon juiced
- 1 tbsp butter
- 1/4 cup freshly grated parmesan
- 1.5 litres vegetable stock
Enoki garnish (optional)
- handful of enoki mushrooms (optional)
- 1/4 cup cornflour
- 2 cups vegetable oil For frying
- Bring all your stock to a simmer in a saucepan.
- In a large separate saucepan, heat 1 tbsp of olive oil on medium heat, add onion and saute until just turning golden in colour.
- Add the rice and white wine. Simmer until all the liquid has almost absorbed into the rice. Then add your stock, a cup full at a time, stirring and making sure the rice has almost absorbed the stock before adding the next cup full.
- When the stock is half used up add the wild mushrooms and fresh herbs. Keep adding stock until the rice is soft but not mushy.
- Turn off heat and stir in butter, squeeze lemon juice and stir to combine. Grate parmesan over the top.
- Cut the very bottom off the mushrooms so they can easily separate. Dust them in the cornflour.
- Heat the vegetable oil over medium-high heat. Testing with a single mushroom to see if the oil is ready – it should rise to the surface and bubble.
- Fry the enoki mushrooms until they are a golden brown. Remove from oil and pat dry with a paper towel to remove excess oil.
- Place on top of the risotto with some freshly cracked pepper.