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Wild mushroom risotto

STEVE MANFREDI

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Wild mushroom risotto
Wild mushroom risottoJennifer Soo

When buying mushrooms, look for freshly cut stems and caps that have bright, even colour.

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Ingredients

  • 1.5 litres chicken or vegetable stock

  • 50g of butter

  • a finely chopped onion

  • 500g of carnaroli (or arborio) rice

  • 200ml of white wine

  • 25g of dried porcini mushrooms

  • 200g of assorted, finely sliced, mushrooms

  • 100g of butter in pieces

  • 2/3 cup of grated parmesan

Method

  1. Of the cultivated mushrooms, white buttons should have bright, white caps; shiitake should be firm, full and dry, though not shrivelled; Swiss browns or honey browns should be full and firm with a light buffed-brown cap. Of the wild mushrooms, the saffron milk cap should have a bright-orange cap and gills, with no dark blotches; the slippery jack or pine boletus should be dark amber brown with a dry sponge instead of gills.

    Place a pot of simmering chicken stock on the stove top. In a wide pan heat  butter, add a finely chopped onion and saute until transparent - about a minute.

    Add carnaroli (or arborio) rice and stir until the grains are transparent - about two minutes. Add white wine and allow it to completely evaporate. Add two or three ladles of chicken stock, then stir. Add dried porcini mushrooms (soaked in water for a minute, then drained) and assorted, finely sliced, mushrooms.

    Add chicken stock a little at a time, waiting until it is absorbed before adding more, and stir. After 15 minutes (carnaroli rice takes longer than arborio) or so, add a couple of good pinches of salt and taste. It should still be a little chalky. Remove from heat, stir in  butter in pieces and grated parmesan.

    Put the lid on and rest for 3-4 minutes.

    To serve 

    Serve with grated parmesan.

     

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