Risotto is one of those fabulously homely dishes that is perfect for a cold wet and grey day – as my cousins would say – a typical English day! Well, yesterday was exactly that – miserable, so i did what i love to do on these days. I cranked up the jazz on my new Sonos speakers, and settled into an afternoon in my kitchen, and oh how much fun it was!
I have been trying to find a recipe for a mushroom & parmesan risotto for ages after having tried one just before Christmas at Artichoke, Amersham (if you live in the UK, you must try this place – i have no idea how it does not have a Michelin star!). Well, i couldn’t seem to find the perfect one, so i have created one myself, and it was GOOOD! I think my favourite part was when i blitzed some dried mushrooms in my nutribullet (i’d read that creating a powder helps you get depth of flavour and mushroom intensity into the dish) WOW. The aroma was literally out of this world. It made me instantly hungry and wanting to try it. (i did, i can’t recommend dry mushroom powder on its own! ha) . However – my recipe below is the perfect winter mushroomy, creamy and delicious meal for a night in, or as a starter at a dinner party! I hope you enjoy as much as we did!
Serves 2 as a main / 4 as a starter
Prep time: 10 mins, Cooking time: 30 mins
- 600ml vegetable stock
- 60ml white wine at room temperature (note, this must not be cold) (plus another glass for drinking whilst you stir)
- 1 tbsp single cream
- 1 tbsp truffle oil for drizzling
- 100g risotto rice
- 1/2 large onion (or 1 small onion) diced
- 7 grams dried shitake mushrooms (or another wild mushroom of your choice), blitzed to a powder in a nutribullet (or food processor)
- 110g shitake mushrooms (or another wild mushroom of your choice) ripped up to about 2cm pieces (this can be personal preference)
- 25g fresh parmesan grated (not the pre-bought stuff)
- 1 clove garlic crushed
- 1 tsp fresh thyme
- 1/2 tsp olive oil for frying
- S&P for seasoning
- My husband always says a tidy chef is a good chef, so first of all prep & measure all of your ingredients and have them ready & easy to hand
- Heat a large pan with the olive oil and add the onion & saute gently until the onion in translucent & then add the garlic (this takes about 3-4 mins) . The temperature throughout cooking should give you a gentle simmer.
- Add in the dry risotto rice and stir this – coating the rice in all the flavours of the onion & garlic. Stir for about 2-3 minutes as the risotto rice starts to cook
- Add the wine & continue to stir until the wine has reduced & the risotto is starting to look creamy, circa 2 minutes
- Add 1 ladle of veg stock & the powdered mushroom and stir continuously – again until the liquid has evaporated and the mixture becomes creamy again.
- Add in the ripped mushrooms and another ladle of broth
- Repeat this process of adding 1 ladle of the broth until the broth is all in the dish.
- Reduce the heat down low and then fold in the cream, the parmesan and the thyme (hold a little back for decorating if you are serving to guests!)
- Taste the rice to ensure it is fully cooked and season with S&P to your liking
- Serve and drizzle the truffle oil over the dish & sprinkle with any remaining thyme!
- Serve immediately & enjoy!!