Mushroom Risotto

Mushroom Topping

         Risotto is something I don’t make nearly often enough. It is an incredibly simple dish (if a little time consuming) and so adaptable you can have it with literally anything you have laying around your kitchen. It is a traditional italian style dish but is so open to receiving flavours and textures that you can take it in some crazy directions.

          Today I have gone for a mushroom risotto. Mushroom is a very tried and trusted pairing with risotto, why fuck with the classics right? I use dried mushrooms aswel as fresh. You can get the dried ones anywhere these days. Most decent sized supermarkets will have it and if not, any self respecting deli definitely will.

          The fried mushroom topping is an optional extra that I don’t really consider an option. The change in texture from the soft, silky mushrooms in the rice to the rich, firm, meats ones on top reallys brings this dish into another level. I really would recommend you try it, even if it is a little more work.


Half of a white onion

2 stalks of celery

3 cloves of garlic

5/6 dried mushrooms

400g risotto (arborio) rice

1 glass white wine

1 vegetable stock cube

Boiling water

100g butter

100g parmesan

Mushroom Topping

100g Shiitake mushrooms

4/5 Stalks of asparagus

4/5 stalks of tenderstem broccoli

3 cloves of garlic

1 tbs mixed dried herbs (use what you have, or preferably fresh)

-Step one, finely dice the celery, onion and garlic as small as you can. (Use a food processor if you have one)

-Get a large, heavy bottomed saucepan onto a high heat.

-Fry your celery, onion and garlic fast with a little salt, pepper and olive oil.

-Add in the dried mushroom and the rice.

-Fry them for a minute or so until well combined.

-Add in the white wine and the stock cube.

-Mix well until the wine has been absorbed.

-Add in about a mug full of boiling water.

-When this has been absorbed, add another mug full of water.

-Repeat this process until the rice is slightly al-dente and oozes over your spoon.

-Add in the butter and the parmesan.

-Mix well and then cover for about three or four minutes.

-Roughly chop up the mushrooms, asparagus and broccoli.

-Add to a hot pan with a little seasoning and olive oil.

-Once they have started to colour, toss in the garlic and herbs.

-They are cooked and ready to serve when they are soft enough to bit but still firm.

Serve the risotto with the topping and a healthy glass of wine.




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