Deliciously creamy mushroom risotto

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When it’s cold and dreary outside there are some dishes that make you feel like you’re sitting by a crackling fire enveloped in a big soft blanket or if you’re lucky to have one, a doona/duvet/comforter suit.  Say wha?  People, someone has taken the snuggie to the next level and invented the doona suit.  Probably the most unsexy outfit I have ever seen in my life but who cares when you can walk around feeling like you’re still in the comfort and warmth of your bed!

Feeling like a giggle?  Do yourself a favour and checkout their website.  The poses are hilariously weird and I love how they’ve attempted to sexify the suit by making them in leopard print and camo print but my ultimate fave…the cow print, because that’s exactly how you’re going to feel wearing this outfit.

I digress, so back to the risotto.  I crave risotto when it’s cold outside and I love how you can make a deliciously comforting meal with anything you can find in your fridge really.  As long as you have stock, rice, an onion and some wine, you’ve got yourself a fancy pants meal.

It’s Autumn here, the mushrooms are out in force so today I bring you mushroom risotto.

Note: This is probably not my best risotto attempt.  I do like the consistency of my risotto to be a little oozier but while I was resting it which should have been with the heat off, I was too busy chatting and forgot to turn the gas off so it continued to cook….it was still  yum though.

Creamy, oozy mushroom risotto

Serves 4-6

What you need:

  • 450g mixed mushrooms, cultivated or wild, chopped into bite sized chunks
  • 3 sprigs of thyme, leaves picked off
  • extra virgin olive oil
  • flaked sea salt
  • ground black pepper
  • 30g dried porcini mushrooms
  • 400g carnaroli rice (you could use arborio or vialone nano rice but my preferred is carnaroli because it creates a creamier texture
  • 2 litres of chicken or vegetable stock
  • 1 onion, minced
  • 1 stick of celery, minced
  • 150ml dry white wine
  • good knob of butter
  • big handful of grated parmesan cheese

What to do:

Preheat the oven to 180C/350F

Put the chopped mixed mushrooms on a baking tray lined with baking paper/foil in a single layer.  Drizzle with olive oil, season with salt, pepper and the thyme leaves.  Roast for 20mins, mixing the mushrooms halfway through.  They’re ready when they’re starting to look a little crisp on the edges.

Soak the porcini mushrooms in boiling water until the mushrooms are soft, approx 10-15mins.  Drain the mushroom reserving 200ml of the porcini stock.  Finely chop the porcini.

Put the stock in a medium saucepan and heat until just simmering.

Put a tablespoon of olive oil in a large saucepan and toss in the onion and celery with a pinch of salt (this will prevent it from browning).  Stir until softened.

Add the rice and stir for a couple of minutes to toast the outside of the rice grains.

Add the wine and stir until the wine has evaporated.

Add the porcini stock and stir until evaporated

Now start adding the stock, one ladleful at a time, only adding the next ladleful when the last one has been absorbed.  Don’t stop stirring the rice as you don’t want it to stick to the bottom and the continual agitation will release the starch in the rice and make it creamy.

When you’ve been cooking the rice for about 15 mins after the first ladleful of stock start tasting it regularly to test for doneness.  You want it to be al dente so there is a little resistance when you bite into the grain.  Continue to add stock until it gets to this point.  Now add the mushrooms and stir until heated through.

Take the risotto off the heat, add the butter and parmesan and stir through and pop the lid on the saucepan and let it rest for about 3 mins.  Taste for seasoning and add salt and pepper if you need to.

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  • Leah

    Delicious! I made it with king brown mushrooms and it was awesome

    • Sounds ace! Still on the king brown addiction? I must get on board 🙂