MY MUSHROOM RISOTTO

MY MUSHROOM RISOTTO

Risotto is one of those dishes that everyone try to make at some point, and one of those dishes that many “experienced” cooks and chefs criticise people for not making it al dente enough, or too much for that matter…., for it being too saucy etc etc….basically you will never make it “right” in some people’s eyes. Personally I feel you should make these, andany dish for that matter how you like them yourself …and that is what this recipe is. I have tried several different versions over time and this is my own collated version from several experiments and the one I find works well for me and my taste. Everyone who has had is, is either being really polite, or likes it too – so why not give it a go? 

I tend to make this by eye now, having made that many times, but I have included measurements for this purpose. It may seem a little strange the stock I “make” first off but I feel this adds a lot to the dish itself and makes a far better flavour than just a basic stock.  

As for what mushrooms to use…. it’s really up to you!!! I mostly use normal field mushrooms, simply sliced, the ones you can get from and grocers or supermarket, and often use chestnut for a deeper flavour and colour to the dish. I don’t trend to use button ones due to their size but that is a personal preference. Mix up as much as you want but there is no need for expensive or exotic ones unless you want to.  

 

 

Ingredients 

 

Stock  

  • ¼ large onion (or half ½ small onion) finely diced 

  • 2 x Tbsp Olive Oil 

  • 3 x Tsp Dried Thyme 

  • 2 x Cloves of Garlic crushed – I have used paste before to no detrimental effect 

  • Vegetable Stock Cube – you could use “proper” stock here, but there is no real need to  

  • Approx 350ml boiling water  

  •  

Risotto itself  

  • Remaining onion from above – either ¾ large or 1 ½ small ones finely diced 

  • 250g mushrooms, sliced – Use whatever you want! See above  

  • 4 x Tbsp Olive Oil 

  • 200g Risotto Rice – I use Arborio 

  • Approx 100ml Dry Vermouth (optional) – white wine will do just as good if no vermouth 

  • 50g (good handful)Grated Parmesan Cheese – plus more for serving 

  • 20g Butter – cut into chunks  

 

Method 

 

First, I make the stock for this dish. Using a small saucepan, heat the oil then add the onions and garlic and fry for 3 or 4 minutes over a medium heat until starting to soften. Add the thyme and the crumbled stock cube, stir for about 30 seconds before adding the boiling water. Stir well to dissolve the cube and bring to the boil for a couple of minutes to ensure all cooked and combined.  

Leave the stock either on a slow simmer whilst making the remainder of the dish so it is hot when using  

Put a separate, larger saucepan on a medium heat and add the oil and gently fry the onions until they soften, about 5 mins. Then add the mushrooms and stir so coated in the oil and begin cooking themselves – another 5 mins  

 

Now turn up the heat and add the risotto rice and stir the rice, mushrooms and onions together well and that all the rice is coated – this is very important for the rice and the recipe.  

Before the main cooking of the risotto, is the addition of the stock, but the first liquid is the vermouth (or wine) to initially break the rice. This is an optional step to be honest, but I do find it makes a difference. Add the vermouth, it with sizzle don’t worry, and stir until the liquid is evaporated.  

The key to a good risotto, you no doubt have heard, is the gradual cooking and adding the liquid. Do this now a ladle at a time. Add one ladleful, stir the stock into the rice and vegetables, then I leave it for a couple of mins and stir again. Then repeat with another ladleful and so on till all gone. Some recipes call for you to continuously stir but I feel this works better for me! The stirring and boiling are basically breaking down the surface of the rice to give that smooth risotto texture, whilst remaining a bite to the rice. There a lot of people get precious about the texture, “bite” and consistency…. but as I always say… make it how YOU like it.  

 

I normally find this take about 20 mins to get to the consistency I like and uses the amount of stock above, but you may need a bit more – use hot water. It should be a smooth, thick “sauce” consistency.  

The final finish, and what makes the dish in my opinion is now take the pan off the heat, add the butter and parmesan and give the dish a good stir – then put a lid on the pan and leave for a good 5 mins untouched. …. this gives a rich texture and finish to the final dish. Check the seasoning to your liking … 

 

Serve with optional additional parmesan and/or olive oil drizzled on the dish. Enjoy

 

 

 

  

    

 

 

Rissotto - finished
Risotto
Filed Under: Recipes