adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Wild mushroom risotto by Matt Preston
Wild mushroom risotto by Matt Preston
0 Likes
Prep Time:
Cook Time:
Savory mushroom risotto: cozy comfort for winter.
Ingredients:
  • 500g mixed mushrooms
  • 1275.00 gm vegetable liquid stock
  • 110g butter
  • Olive oil
  • 1 medium-size brown onion, chopped
  • 1 clove of garlic, crushed
  • 400.00 gm carnaroli rice, or vialone nano rice
  • 125.00 gm white wine
  • 100g freshly grated parmesan cheese
  • Salt and cracked black pepper
  • 50g hazelnuts, skin removed
  • Zest of one orange
  • Bunch of parsley
Instructions:
  • Clean and trim the mushrooms, setting aside any usable trimmings.
  • Gently heat the stock in a large saucepan without boiling, then add the mushroom trimmings.
  • Heat a large heavy-bottom pan, then melt 30g of butter along with a splash of olive oil.
  • Gently cook the onion in the pan until softened, being careful not to let it brown.
  • Cut the larger mushrooms into thick strips. Halve the smaller mushrooms. If including enoki mushrooms, mix them in with the braised mushrooms right before serving.
  • In another pan, cook the sliced mushrooms with a knob of butter over medium heat until softened and golden. Be careful not to overcook or let them release too much liquid. Cook in batches if needed.
  • Monitor the second pan and add garlic to the softened onion, then mix in the rice. Toast the rice on heat for a few minutes until it subtly changes color.
  • Increase the heat and pour in the white wine. Allow it to simmer until the rice and onion mixture appears glossy instead of liquidy.
  • Pour four cups of stock into the pot and gently mix it with the rice. Cover the pot with a lid, reduce the heat, and let it simmer for 12 minutes undisturbed.
  • After 12 minutes, test the rice by crushing a grain with your thumb on a wooden spoon. If it squidges outwards leaving a little white star, add 1/4 cup of stock and stir until absorbed. Repeat the test until you see three tiny white stars, indicating the rice is ready.
  • Add a portion of butter and Parmesan to the rice and stir energetically, as if paddling away from the edge of a towering waterfall. This will remove starch from the rice, creating a creamy risotto. Continue adding cheese and butter while stirring to enhance creaminess. Season to taste.
  • Spread the oozy mixture on the plate like treacle. Add mushrooms, crushed hazelnuts, orange zest, and chopped parsley on top.

Similar Recipes