*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
Risotto is something that doesn’t need to be as hard to make as everyone seems to think it is. Follow these simple steps and you will have a DELISH wild mushroom risotto on the table in no time.
It may well be 30+ degrees here in Bris-Vegas as we come into Christmas – WTF!!! It’s so weird seeing all the Christmas decorations as you wander around in shorts, hit the beach and grill meat on the BBQ. Weird but at the same time I kinda like the idea of going for a swim on Christmas morning in the pool and not like the weirdos back home in Dublin jumping off the 40 foot pier into the sea. DAMN – I guess that’s one way of getting rid of that Christmas Eve hangover!
Anyways, back to the wild mushroom risotto. I have been cooking risotto for a while and this particular dish is a family favourite. In fact, my sister who is visiting from Scotland requested this as her last dinner before she heads back home. SO on that note I figured no better time to post the recipe on my blog and share it with my fans (read family and 6 other friends who actually read this far!).
Typically, people think risotto is something you need to slave away at and stand over for 40 mins which leaves you removed from you dinner party (not always the worst thing – guests depending!!) but follow my tips/tricks below and you will learn how easy it is to make it in advance leaving you time to chat with your dinner guests and/or enjoy that extra glass of wine!
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- 100 g mushrooms (swiss brown, chestnut, shiitake)
- 1 spring onion sliced at angle
- Parmesan cheese
- Truffle oil optional
- Combine the dried mushrooms with 1 litre of warm water and leave for minimum of 1 hour but I typically leave it over night
- Heat stock in saucepan and leave at a simmer.
- Cook onion & garlic in pan on medium - high heat with oil & 25g butter.
- Add white wine and cook for 2 - 3 mins until wine has reduced.
- Add rice and cook, stirring continuously for 2 - 3 mins. Add thyme.
- Gradually add stock to rice, 1 soup ladle at a time. Stir gently until rice has soaked up all stock – approx. 25/30mins
- Fry mushrooms for garnish in separate frying pan.
- Remove the cooked rice from the heat and stir in the 75g of butter and parmesan cheese.
- Place risotto in bowl or on plate. Garnish with fried mushrooms, thyme, spring onions. Drizzle with truffle oil and grate as much parmesan cheese as you want on top!
- measuring spoons/cupschopping board
- large risotto pan/high sided pan
- wooden spoon
- cheese grater
- soup ladle
- you can substitute veg or chicken stock instead of mushroom stock but the mushroom stock adds serious umami
- when making risotto it's important to stay close to it. It needs to be continuously stirred but not over worked so be delicate
- making risotto in advance is as simple as just cooking it to about 75% (when the rice has a slight bite to it) and then removing it from the heat, spreading it out flat on a baking tray and making criss crosses in the risotto to help cool it quicker. Once ready to reheat then pop it back into the pan with some hot stock and away you go***