What can I say. Mushroom risotto rocks! I love mushrooms in any form but in risotto it must be one of my favourites. Slowly sautéed until slightly caramelised with shallots and garlic and then slowly cooked with risotto rice in a chicken and mushroom broth. Topped off with a few crispy sautéed mushrooms. Hmmmmm.
The best tip for a good risotto? Work with piping hot stock!
I got these oyster mushrooms at @plukcsafruittuin , they grow all their own produce or sell products from local organic farmers. I love knowing and seeing where my food comes from.
This year I’m starting on my first harvesting adventure, I’ll be able to pick my own vegetables every week, eating what’s in season and getting to know new ingredients. I can’t wait to start and take you along on that ride!
- 1 tbsp olive oil
- 1 knob of butter (leave out if keeping it vegan)
- 1 shallot, finely chopped
- 2-3 garlic cloves, minced
- 1 celery stalks, finely chopped
- 400 g mushrooms of choice (I used 150 g chestnut mushrooms and 250 g oyster mushrooms)
- 400 g risotto rice
- 150 ml white wine
- 1 liter stock (vegetable, chicken or mushroom)
- 15 g porcini mushrooms (see notes)
- 50 g parmesan cheese, finely grated
- Zest of half a lemon
- Small bunch fresh parsley, finely chopped
- Pepper & salt to taste
- A drizzle of olive oil to serve
Heat the olive oil and butter in a large sauce pan and add the shallots and celery and a pinch of salt.
Sauté on medium heat until softened, ± 3 minutes, then add the garlic. Sauté for another 2 minutes.
Roughly slice the chestnut mushrooms and tear the oyster mushrooms into strips. (Optional: Set a small handful of the oyster mushrooms aside to cook separately for garnishing).
Add the rest of the mushrooms to the onion mix and spread out. Let it sauté in the pan for 3-4 minutes without moving it around too much.
Give it a stir and flip the mushrooms, sautéing them on the other side until browned, ± another 3-4 minutes.
Add the risotto rice and stir to coat it all in the oil. Let it sauté fir 1-2 minutes.
Deglaze the pan with the white wine and scrape all the goodness from the bottom of the pan.
Add a ladle of hot stock to the rice and stir, let it bubble away on medium heat until all the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is cooked through, this will take about 20-25 minutes.
If you've held back some mushrooms, this is the time to prepare them. Heat a tablespoon of olive oil and a knob of butter in a frying pan and add the mushrooms. Let it sauté in the pan for 3-4 minutes without moving it around too much. Give it a stir and flip the mushrooms, sautéing them on the other side until browned, ± another 3-4 minutes. Drain on a kitchen towel and set aside while you finish the risotto.
Just before serving add the parmesan cheese, the lemon zest and the parsley to the risotto and and mix it all through.
Taste and season with pepper and salt and a drizzle of olive oil over the top.
Serve with a fresh salad on the side (for example with this Lemon Vodka Vinaigrette salad)
Although porcini mushrooms give a great flavour to the mushroom stock no biggie if you can't find it. Either replace it with mushroom stock or just leave it out. It will still taste delicious!