Dried Mushroom Risotto
Dried Mushroom Risotto Recipe
If I’m being honest, dried mushrooms were made for risotto. In Italy they use Porcini mushrooms which are really strong and rich (I’d like to have a go at growing some one day). With my mushrooms you need to use a few more mushrooms and the flavour is more delicate but between you, me and the gatepost I think mine is better.
Ingredients
(serves four)
For the Risotto:
300g Arborio rice
50g dried oyster mushrooms.
750ml vegetable stock (or mushroom stock see my recipe)
1/2 medium onion, finely chopped
2 cloves garlic, crushed
1 glass of dry white wine (optional)
1 tablespoon olive oil
A knob of butter
100g grated Parmesan cheese (or nutritional yeast for a vegan option)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Method
Rehydrate the Dried Mushrooms:
Place the dried mushrooms in a bowl and cover with hot water. Let them soak for about 20-30 minutes until softened. Drain, reserving the soaking liquid, and finely chop the mushrooms.
Prepare the stock:
In a saucepan, combine the vegetable stock and the reserved mushroom soaking liquid. Bring to a gentle simmer.
Sauté Aromatics:
In a large heavy based pan or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the crushed garlic and cook for another minute. Finally add the chopped mushroom.
Add the Rice:
Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast slightly.
Deglaze with Wine:
Pour in the white wine and stir until it is mostly absorbed.
Add stock Gradually:
Begin adding the warm stock mixture, one ladleful at a time. Stir frequently and allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. Keep the mixture moist, when its nearly ready you can see the starch from the rice begin to thicken.
Finish the Risotto:
Remove from heat and stir in the grated Parmesan cheese (or nutritional yeast). Drop 2 or 3 nuggets of butter onto the top and take to the table when the butter has fully melted it's time to serve.
Serve:
Plate the risotto and garnish with chopped fresh parsley.
Hope You Enjoy!
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