Tuesday, September 25, 2007

Wild Mushroom Risotto

I love risotto. Its buttery ozziness, its cheese undertones and the creamy rice. I do always find it takes me longer than the 20 minutes that most recipe books claim it takes, maybe I just have very absorbant arborio rice? This is not a recipe for a diet, but I think once in a while it is pretty spot on.

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...


Nathan said...

I luv the smell of porchini mushroom. also luv eating raw garlic and burbing.

If you want mor comments you should tell some friends about the blog. It could become a very good way of trading ideas and recipies

Ran said...

Thanks Nath, lovely.