Mushroom risotto recipe
This risotto recipe I used in a previous post (and our lunch today!) Pan roasted cod with mushroom risotto and I’ve been using both professionally and at home for approx 10 years now and never tire of it. I guess it belongs in the file “if it ain’t broke, don’t fix it” category… 😉
Ideally it works best with mushroom stock, however, vegetable or chicken stock works well too, preferably fresh, but bouillon will suffice for home cooking at least.
For the rice grain, I prefer Carnaroli as it is more absorbent than arborio and a little more expensive, but arborio will still be very good, just a matter of personal preference.
Here’s a link to a brief explanation of rice grains for those interested..
“On with the recipe..” (serves 2 people, recipe suitable for vegetarians)
1 medium-sized onion, fine diced
1 clove of garlic, crushed and finely chopped
30ml olive oil and a knob of butter (20g)
30 ml white wine vinegar
150g risotto rice (grain of your choice)
400-500ml good quality stock (for this recipe I used mushroom stock)
30g creme fraiche
50g grated Parmesan
1 tea spoon of chopped fresh rosemary
Fine salt and freshly ground pepper
- Caramelise the onion and garlic over a moderate heat in the olive oil. I also like to add a small knob of butter too for flavour at this point. Colour should be nice and golden
- Add the vinegar and reduce completely
- Add the rice and mix well for 1 min
- Slowly add the boiling/simmering stock a bit at a time stirring constantly. From this point the risotto should take approx 18 mins to be cooked and ready to serve
- Keep adding the stock until the grains are “al dente” – just cooked “to the bite” but the grains should not be crunchy, just enough to give a bit of resistance to the bite
- you are now ready to finish the risotto.. so in no particular order now, add the rosemary, creme fraiche and Parmesan, leaving the salt and pepper til the end. When happy with the flavour and consistency, serve immediately
- You can also add some chopped mushrooms for more flavour – many varieties will work from the simple cultivated cup mushrooms to many wild mushroom varieties. If you buy wild in season, depending on your geography in the world, and if you are lucky enough to even be able to pick your own they shouldn’t be too expensive and well worth it as a treat.
- A touch of white truffle oil for that luxury element will always enhance the flavour too
Happy cooking all!