My Wild Mushroom Risotto
Rich, creamy and indulgent; I LOVE risotto! And you’ll love this easy recipe that you can make from scratch and serve in no time. Wild mushroom risotto doesn’t mean you have to go out foraging; I love to combine fresh mushrooms with an earthy full flavoured mix of dried mushrooms. For a vegan or vegetarian version, simply omit the butter and the parmesan cheese or use a vegan hard cheese instead and the good news is that this is still a great protein and nutrient-rich meal. Here’s how I make mine (not often enough!)
Here’s how to make ‘my’ wild mushroom risotto
Wild mushroom risotto mixture topping
- A mixture of fresh wild mushrooms, sliced (if available)
- 225g fresh chestnut mushrooms, sliced
- 2tbsp olive oil
- 1 knob butter (V optional)
- 2 cloves garlic, finely chopped
- 2 sprigs fresh thyme (or 1 tsp dried)
NB: It’s entirely up to you which combo of wild vs chestnut/button vs fresh vs dried! It’s all about the texture you prefer and what’s available seasonally.
For the risotto
- 4-6 dried porcini mushrooms
– soaked in boiling water for at least 10mins (reserve the soaking water)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g risotto rice (eg Arborio/Carnaroli)
- 150ml dry white wine
- 1.2-1.5 litres chicken/vegetable stock (including mushroom soaking water)
To serve the wild mushroom risotto
- 100g grated parmesan (or similar vegan hard cheese)
- 1 tbsp butter
- 2 tbsp chopped fresh parsley
- Parmesan (or similar vegan hard cheese) shavings, to serve
Begin by preparing the wild mushroom mixture.
In a frying pan, heat the olive oil and butter and add all the mushrooms (fresh and dried). Sauté for around 5mins over a gentle heat, before adding the garlic and thyme. Continue to cook for a further few minutes until the mushrooms are slightly crispy but not burnt. Set aside and keep warm.
Prepare the dried mushrooms; remove them from the soaking water and drain them well, reserving the soaking water to add to the stock liquid. Now finely chop them roughly.
In a separate large non-stick pan, heat the oil and butter. Add the chopped onion and sauté for 5mins over a gentle heat. Then add the garlic and chopped porcini mushrooms. Continue to cook for a further 2min before adding the rice. Stir well until the rice is well coated and slightly toasted, for around 2mins.
Meanwhile, heat the stock and allow it to simmer gently.
COOKING TIP: You can prepare ahead up to this point and then pick up from here when you’re ready to serve.
Add the wine and allow it to cook uncovered, until it has evaporated and absorbed.
Now begin to add the hot stock, ladle by ladle, stirring often in between each addition with the pan uncovered. Continue to add the stock, stirring after each ladle before adding more, until the rice is cooked al dente and creamy. This will take around 15mins.
Once the rice begins to cook but still retains a “bite”, remove from the heat. Stir in the parmesan (or vegan cheese if using) and the remaining butter and top with the wild mushroom mixture. Serve immediately, garnished with parmesan shavings and chopped fresh parsley.
MORE RISOTTO INSPIRATION: Mushroom & Pearl Barley Risotto
Mushrooms are a great source of protein and fibre as well as B vitamins. They are also one of the few non-animal source of Vitamin D, so a great one to include to top up your vitamin D levels during the winter. READ MORE