My Mushroom Risotto is simple to follow and so full of flavour. The flavour of the dried mushrooms in both the stock and the actual risotto takes it to a higher level. I have served this as a small portion for a starter or a larger portion as a main dish. This is a lovely vegetarian dish which even pure meat eaters will love. The porcini mushroom give a meaty aroma.
My Mushroom Risotto
Making the Stock
- In a saucepan, use your homemade chicken stock or make it per the cube instructions.
- Add the dried mushrooms, 2cloves of garlic and a sprig of thyme and stir well.
- Place the pan over a low heat and bring to a simmer.
- keep simmering until needed. The mushrooms will absorb some of the stock.
Making the Risotto
- Melt 125g of the butter in a saucepan but not browned.
- Immediately add the chopped onion, garlic and the remaining sprigs of thyme.
- Gently move the ingredients around the pan until the onions have soften in the butter.
- Once the onions are translucent, add the sliced button mushrooms.
- Cook over a gentle heat until the mushrooms.
- When the mushrooms are browned, add the rice.
- Stir the rice into the mixture until thoroughly mixed.
- Using a slotted spoon to remove the garlic and sprig of thyme from the chicken stock.
- Using a ladle add the stock to the rice little at a time and continue to stir.
- Continue to cook the risotto for around 10 -15 minutes. The rice should be slightly al dente.
- Add the wild mushrooms and dried mushrooms from the stock into the risotto mix.
- Finally add the remaining butter and the grated parmesan cheese.
- Taste and add more if needed.