Risotto recipes can be made with a range of different ingredients, however, mushrooms seem to be the most popular – particularly porcini mushrooms.
Risotto seems to be one go those dishes many love to eat, but no one seems to have the patience for cooking it.
However, with BBC Good Food’s mushroom risotto recipe, households might even find it “easy” as the recipe describes.
Their recipe guides you through a step-by-step guide to making a mushroom risotto – and they suggest that “you might even find it relaxing”.
The dish takes just five minutes to prepare and the cooking time is 25 minutes.
Ingredients
50g dried porcini mushrooms
One vegetable stock cube
Two tablespoons olive oil
One onion, finely chopped
Two garlic cloves, finely chopped
250g chestnut mushrooms
200g risotto rice, like arborio
175ml white wine
25g butter
Handful of parsley leaves, chopped
50g parmesan or Grano Padano, freshly grated
Method
Start by putting your dried porcini mushrooms into a large bowl and pour over one litre of boiling water. Soak for 20 minutes before draining it into a bowl, discarding the last few tablespoons of liquid left in the bowl.
Next, crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
Heat the olive oil in a shallow pan or deep frying pan over a medium heat before adding your chopped onion and garlic cloves. Fry for about five minutes until soft.
Once softened, stir in the chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for eight minutes until the fresh mushrooms have softened.
After, tip the rice into the pan and cook for one minute before pouring over the white wine and letting it bubble to nothing. This is so the alcohol evaporates.
Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
Add about the same amount of stock again and continue to simmer and stir. It should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Once cooked, take the pan off the heat, add the butter and scatter over the cheese and half a handful of chopped parsley leaves.
Cover and leave for a few minutes so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and the remaining chopped parsley leaves.
Many people who have made this recipe have shared their thoughts on it in the comments. User Juliefp said: “Delicious and super easy to put together I used half an onion and a stick of celery as per another contribution and I’m so pleased I did.”
Grace22 wrote: “I love mushroom risotto and this is the best ever recipe I’ve followed. Thanks for sharing.”
Lindamar60 commented: “One of my favourite go-to recipes. Tastes far more luxurious than the ingredients sound.”
