Roasted Mushroom Risotto
Its Autumn and time to bring out the mushrooms, cream and parmesan, right?
I know that most people think stirring a pot for 20 minutes continuously sounds like a really (really) bad idea, but I tend to differ.
Yes, risotto needs your attention but I love the payoff of creating a dish that I know everyone will love, it makes great leftovers (think arancini balls! Click here for an INSTAGRAM visual) and there is minimum washing up.
It’s decadent, it’s super easy and it’s packed with flavour.
I love the packs of chopped mixed mushrooms you can buy, ensuring you get all the flavour from the different types of mushrooms. If this is not available to you, I would tend to go for chestnut mushrooms rather than white button, because we are whizzing up the mushrooms I would not bother with the really expensive mushrooms like oyster or shiitake.
Roasted Mushroom Risotto
Equipment
- food processor for a quick 'chop' of the mushrooms
Ingredients
- 6 tablespoons olive oil
- 30 g unsalted butter
- 1 large onion very finely chopped
- 4 big garlic cloves
- 450 g mixed mushrooms see intro note
- glass white wine
- 3 tablespoons mixed herbs rosemary, thyme & sage
- 300 g risotto rice
- 1,5 litres vegetable stock
- 60 g parmesan
- 3 tablespoons mascarpone opt
- 10 g flat leaf parsley finely chopped
- optional: 1 cup fancy wild mushrooms to garnish tablespoon butter & oil
Instructions
- Preheat oven to 200g. Please make sure the veggie stock is gently simmering.
- Pulse the mushrooms in a food processor until roughly chopped or cut by hand. Line a baking sheet with baking paper and add the mushrooms, season with salt, pepper and half the garlic cloves, drizzle with 2 tablespoons oil and mix well, roast in the oven for 15 minutes until golden, turning the mushrooms once, set aside.
- In a saucepan, add the rest of the olive oil and the butter, heat till foamy and add the onions, cook, covered until soft. Add the garlic and herbs, cook until fragrant, 3 minutes, add the wine and cook until most of the wine has evaporated. Add the risotto rice and mix well. Add 1 1/2 teaspoons salt.
- Add two ladle fulls of veggies stock to the rice, continuously stirring, until the stock has evaporated, continue adding stock (two ladles at a time), the rice will start to absorb the liquid and plump up. After 20 minutes, start tasting the rice, continue stirring and when the rice is al dente (soft but still a bite).
- Add the roasted mushrooms and parmesan, taste and adjust the seasoning. Add the mascarpone and stir through. Add most of the chopped parsley (reserve some for garnish) and give the risotto a final taste and seasoning. A good risotto depends on fantastic seasoning.
- If making the topping, add a tablespoon of butter and olive oil to a pan, add the mushrooms, season and fry until the mushrooms are golden.
- To serve, ladle risotto into warmed bowls, top with parmesan, the mushroom topping, parsley and a drizzle of olive oil.
