In simple English, that translates to roasted mushroom risotto with parsley. This recipe has been adapted from the namesake recipe on one of my favourite blogs- What’s for Lunch Honey? Another favourite from that blog is the Spinach, Avocado and Goats Cheese Salad. I had the urge to make a good quality mushroom risotto, so I used this recipe as a base and included some elements of various other recipes that I came across. The result was fantastic. It actually tasted as good as the kind of risotto you would expect to be served to you at a traditional food driven Italian restaurant. And you may be hesitant to make a risotto, but I assure you that this is dead simple! Once you clean and cut the main ingredients, it’s a matter of 20 minutes and a bit of hovering that gives you this much deserved treat! I paired this with my all time favourite Tuscan Salad to give us a true honest Italian meal. Give it a go!
Ingredients: (serves 3)
1. ½-3/4th litre vegetable stock
2. 1 tbs olive oil
3. ½ tbs butter
4. 1 small white onion, finely chopped
5. 1 large garlic clove, finely chopped
6. 200g risotto rice, i.e. Arboria
7. 3/4thcup dry white wine (can be substituted with more vegetable stock)
8. 30gm dried wild mushrooms, rehydrated in boiling water for 20 minutes
9. Salt and freshly cracked pepper, to taste
10. 2 tbs unsalted butter
11. 2-3 tbs parmesan
For the funghi:
1. 100gm chestnut mushrooms, cleaned and cut into 4 each
2. 1 tbs olive oil
3. Salt and freshly cracked pepper
4. 2-3 garlic cloves, peeled and halved
5. 1 tbs fresh thyme
6. 1 tbs butter
7. 1 tbs fresh parsley
8. Squeeze of lemon juice (about 1 tsp)
Method:
1. Pre-heat the oven to 200°C.
2. Bring the stock to a boil. In another pot heat the butter and olive oil together and add the chopped onion and garlic. On a low heat sauté very gently for 15 minutes until the flavours have combined and caramelized. Ensure that they do not take on any colour.
3. Add the rice and increase the heat.
4. Keep stirring the rice while in cooks and takes on a glassy color – approx. 1 minute. At this point add the wine (or stock) and allow the rice to take on the wonderful aroma. Let the wine more or less cook out.
5. Once this has evaporated and the rice begins to get dry add the rehydrated mushrooms and the liquid they were in, which is packed with their flavours. After this has evaporated, add a ladle full of the stock. Stir well and add a touch of salt. Reduce the temperature so that the mixture simmers lightly.
6. Thereafter, keep adding ladles full of stock, allowing the rice to soak this up and stirring every now and then. Repeat 2-3 times. This step is important as it is by “massaging” the rice this way you release the creamy starch from the rice giving the dish a fantastic consistency. This whole process takes approx. 20 minutes.
7. During this time toss together the chestnut mushrooms with the herbs, seasoning, olive oil, butter and garlic. Lay the mixture out in an ovenproof dish and bake for 20 minutes, or until sizzling.
8. Season well with a bit of salt and pepper, but be careful as the stock is normally salty enough. Always taste test before seasoning.
9. Take the pot off the heat and add the butter and Parmesan cheese. Mix well and cover. Allow the rice to take on all the flavours – 2 minutes. Giving the risotto this time allows it to unfold its perfect creamy-moist consistency.
10. Squeeze the lime over the roasted mushrooms and plate up! You can choose to mix this with the risotto or serve it on the side with some ciabatta like I did! Voila! Dinner’s ready.
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Feedback:
1. This risotto is amazing amazing amazing to taste. I can’t wait to have it again.
2. For anyone who even remotely likes mushroom, this will convert her/him into a full blown funghi lover.
3. Make sure to eat this immediately, as risotto doesn’t sit well nor does it taste good reheated.
