Wild Mushroom Risotto

340

A basic risotto recipe, with the addition of crunchy fried wild mushrooms.

Wild Mushroom Risotto

Servings 6 people
Cook Time 1 hr
Total Time 1 hr

Equipment

  • Chopping Board
  • Chopping Knife
  • Medium saucepan
  • Small saucepan (for frying enoki)
  • Kitchen Scales
  • Measuring Utensils: a cup, 1/4 cup, tbsp, tsp,

Ingredients

  • 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

Instructions

  • 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.

Enoki garnish

  • 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.
Course: Main Course
Cuisine: Italian
Keyword: Mushroom, Rice, Risotto

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