4.9 from 141 votes
Wild Mushroom Risotto Recipe by Chef Sarah French
Wild Mushroom Risotto by Chef Sarah French uses a combination of porcini and enoki mushrooms cooked with onion, garlic, and ginger, then combined with arborio rice and white wine. Gradually adding warm chicken stock while stirring produces a creamy texture. Parmesan cheese, lemon zest, and fresh coriander finish the dish, enhanced by butter and a splash of black truffle oil. The risotto features an earthy mushroom flavor balanced by citrus and herbs, offering a richly layered main or side course.
Prep Time
10 mins
Cook Time
45 mins
Servings:
4
people
Course:
Main Course
Cuisine:
Italian
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.
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