Wild mushroom risotto
Wild mushroom risotto is a rich and aromatic Italian dish, renowned for its creamy texture and deep, earthy flavours. The dish revolves around the use of various wild mushrooms, which could include varieties like porcini, chanterelles, or morels, each contributing its unique taste and texture.
The foundation of the risotto is arborio rice, a starchy, short-grain rice that is essential for achieving the classic creamy consistency.
A hearty and healthy dish thats also suitable for vegetarians.Nutrients
Per serving
Steps
Soak the porcini mushrooms in 570 ml boiling water for 30 mins
Chop up the mushrooms into large equal size pieces
Heat oven 150C/140C fan heat
Heat the wine with the chopped onions and bring to the boil until reduced to about 3 tbs
Remove pan from heat and add the chopped mushrooms and lightly mix together
Strain the porcini mushrooms through a sieve and retain the soaking liquid and chop mushrooms finely
Put the rice into a deep baking dish with a diameter of 23 - 25 cm
Add both the dried and fresh mushrooms and onion and season well with salt and pepper
Mix the evaporated milk with the reserved mushroom soaking liquid and pour over the rice and mushrooms
Place the dish in the centre of the oven for 30 minutes and gently stir and return to the oven for another 20 - 25 minutes
When ready the rice should be soft with little to no liquid remaining
Serve with a green salad and a light dressing made with the extra virgin oil and lemon juice mixed together
TIP - the consistency of the risotto will get thicker the longer it stands as the rice will soak up the liquid
Ingredients
| 500g | mixed mushrooms |
| 20g | dried porcini mushrooms |
| 1 | onion chopped |
| 400ml | Dry Madeira wine or white wine |
| 1 | Cup Arborio rice |
| 340ml | 1 can Carnation evaporated milk |
| 1 | bunch Rocket or green leaves |
| 1 | Tbsp extra virgin olive oil |
| 1 | Lemon juiced |
| 1 | Salt and pepper |
