When I lived in Richmond I used to buy my wild mushrooms from a stall where I never knew which mushrooms would be for sale, but they were always brilliant. One week the trader had some interesting mushrooms which were hollow in the middle (I can't remeber what they were called) and he suggested I stuff them with blue cheese and cook them in butter with onions and garlic. Yum! Anyway now i live in the burbs so on a weeknight when I decide I need a mushroom risotto, I am at the mercy of Coles. This time I bought some shitake and oyster mushrooms which turned out ok, but I would have preffered swiss brown or chesnut.
The dried porcini mushrooms are an absolute must. I must admit I am not a fan of what they smell like out of the pack but after soaking for 20 minutes they are so earthy and warming.
Wild Mushroom Risotto
300g arborio or other short grain rice
1L chicken stock, hot
10g dried porcini mushrooms, soaked in cold water for 20 minutes
5 spring onions sliced
2 cloves garlic
300g mixed fresh mushrooms, sliced
150ml white wine
30 g parmesan cheese, grated and extra for serving
Soak the porcini mushrooms and drain the liquid into the boiling stock. Chop the mushrooms.
Fry the onions, garlic and mushrooms in butter until the mushrooms have reabsorbed the liquid they released. Add the rice and fry on high heat for around 3 minutes, until coated in the mixture and starting to go clear on the edges.
Add the white wine and stir until absorbed. Turn the heat down and start adding the stock, one ladel at a time, stirring continuously until liquid absorbed before adding more stock. This usually takes me around 20-30 minutes. The rice is ready when it is still firm, but creamy.
Add a knob of butter and the parmesan, turn of the heat, mix well and leave to sit for 2 minutes.
Serve on warmed plates with extra parmesan if desired. You can see I like my cheese ;)
P.S. Sorry about the photos, I need to learn how to take nice food photos...