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Recipe Detail Page
Mushroom Risotto
Autumn 2003
A classic risotto that makes an excellent first course before a light fish or meat main course.
Serves 4
1 cup (250 mL) boiling water
1/2 cup (125 mL) dried porcini mushrooms
8 oz (250 g) mixed fresh wild mushrooms
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
1 tsp (5 mL) chopped garlic
Salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley
Risotto:
5 cups (1.25 L) chicken stock, approximately
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
1/2 cup (125 mL) finely chopped onion
1 1/2 cups (375 mL) Carnaroli or arborio rice
1/2 cup (125 mL) white wine
1/3 cup (75 mL) grated Parmesan cheese
Salt and freshly ground pepper
- Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes. Drain mushrooms and reserve liquid and mushrooms separately.
- Remove stems from fresh mushrooms and slice. Heat oil and butter in skillet over medium-high heat. Add garlic and sliced mushrooms. Sauté until mushrooms exude their liquid. Season with salt, pepper and chopped parsley. Leave in skillet for reheating.
- To make risotto, bring stock to simmer on stove. Heat oil and 1 tbsp (15 mL) butter in a heavy pot on medium heat. Add onion and sauté for 3 minutes or until softened. Add rice and sauté until rice is coated with oil.
- Pour in wine and simmer steadily until wine is absorbed. Pour in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed. Add 1 cup (250 mL) of stock, stirring until most is absorbed. Continue to add stock in 1 cup (250 mL) quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes. Reheat mushrooms and stir in to rice.
- Remove from heat, stir in remaining 1 tbsp (15 mL) butter and Parmesan cheese. Season well with salt and pepper. Serve immediately.
Serves 4
