Wild Mushroom Risotto Recipe by Chef Sarah French
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Wild Mushroom Risotto Recipe by Chef Sarah French
Description
This Wild Mushroom Risotto begins with slowly cooking onions, garlic, and ginger in olive oil and butter to build a savory base. Porcini and enoki mushrooms are sautéed and set aside before toasting arborio rice in the hot pan with additional olive oil, allowing the rice to develop a nutty aroma.
White wine is added and stirred until absorbed. Then warm chicken stock is ladled in gradually, stirring continuously until the rice reaches a creamy, tender consistency. The mushrooms are returned to the rice, integrating their earthy flavor throughout the dish.
Parmesan cheese and lemon zest add richness and brightness, while seasoning with sea salt and freshly ground black pepper enhances the overall taste. After resting covered for a few minutes, the risotto is finished with butter, fresh coriander, and a splash of black truffle oil for an elegant aroma and nuanced flavor. The resulting dish is creamy with layers of mushroom earthiness and citrus freshness, suitable for a refined main or accompaniment.
Ingredients
- 1.5 l chicken stock
- olive oil
- 40 g butter
- 150 g porcini mushrooms
- 100 g enoki mushrooms
- 400 g arborio rice
- 1 onion small
- 2 cloves garlic
- 1 knob ginger
- 1 cup white wine
- 2 cups Parmesan Cheese
- 2 lemon plural
- 1 bunch Coriander
- 1 plash black truffle oil
- 30 g butter
- sea salt flakes
- black pepper freshly ground
Instructions
- Heat the chicken stock in a saucepan and keep on a low heat.
- In a large pan heat the olive oil and butter. Add onions, garlic and ginger. Cook slowly for ten minutes making sure to keep stirring.
- Add the mushrooms and continue to cook for another five minutes. Take the mushrooms out of the pan and set aside.
- Add another tablespoon of olive oil to the pan and turn up the heat. Add the rice and cook for a few minutes until the rice is hot. Remember to stir the rice occasionally.
- Add the white wine and continue to stir until all of the liquid has cooked into the rice.
- Ladle the stock into the rice a cup at a time whilst continually stirring the dish.
- Once all of the stock has cooked into the rice add the mushrooms back into the rice.
- Add the parmesan, lemon zest and now season with the salt and pepper.
- Cover the dish and let stand for 5 minutes.
- Finally add the butter, coriander and a splash of black truffle oil. Taste again and adjust seasoning according to your taste.
Notes
User Reviews
Overall Rating
4.9
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