Wild Mushroom Risotto

Earthy, rich, buttery etc etc. Why wouldn't you want to make this........

Course Appetizer, Main Course

Cuisine Australian, Italian

Keyword Wild Mushroom Risotto

Prep Time 10

Cook Time 30

In advance 1

Total Time 40

Servings people

Calories 695kcal

Author AnotherFoodBlogger

Combine the dried mushrooms with 1 litre of warm water and leave for minimum of 1 hour but I typically leave it over night

Heat stock in saucepan and leave at a simmer.
Cook onion & garlic in pan on medium - high heat with oil & 25g butter.
Add rice and cook, stirring continuously for 2 - 3 mins.
Add white wine and cook for 2 - 3 mins until wine has reduced. Add thyme.
Gradually add stock to rice, 1 soup ladle at a time. Stir gently until rice has soaked up all stock – approx. 25/30mins
Fry mushrooms for garnish in separate frying pan.
Remove the cooked rice from the heat and stir in the 75g of butter and parmesan cheese.
Place risotto in bowl or on plate. Garnish with fried mushrooms, thyme, spring onions. Drizzle with truffle oil and grate as much parmesan cheese as you want on top!

Essential Tools

you can substitute veg or chicken stock instead of mushroom stock but the mushroom stock adds serious umami
when making risotto it's important to stay close to it. It needs to be continuously stirred but not over worked so be delicate
making risotto in advance is as simple as just cooking it to about 75% (when the rice has a slight bite to it) and then removing it from the heat, spreading it out flat on a baking tray and making criss crosses in the risotto to help cool it quicker. Once ready to reheat then pop it back into the pan with some hot stock and away you go***