Foodbuzz

Tuesday, 6 September 2011

Porcini Mushrooms Risotto

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Creamy, oozy and tasty, it's another one of those dishes that feels like a hug in a bowl/plate. This has got to be my favourite kind of risotto as the flavour of dried porcini is really intense without having to add cheese to it. It's not that I don't like cheese but I'm suppose to be cutting down on it so this risotto is right up my alley. ;)


Serves 2
Ingredients:
Risotto

25g dried porcini mushrooms
200g Arborio rice
1 garlic clove, finely chopped
1 shallot, finely chopped
1 glass white wine
1 pint(470ml) chicken or vegetable stock
Olive Oil
salt and black pepper



Mushrooms topping


10 chestnut mushrooms (sliced)
salt
chopped chives

Directions:
Risotto

1.Soak the mushrooms in warm water for 30 minutes, drain and squeeze out any excess water. Chop the mushrooms into smaller pieces. Strain and reserve the drained water.
2.Heat the stock and drained mushroom water in a pan to a very gentle simmer.
3.Heat the olive oil in a large pan. Fry the garlic and shallot over a medium heat for 2-3 minutes until the shallot's translucent. Do not let it brown.
4.Add the rice and coat with the olive oil, garlic and shallot mix. Cook for 2 minutes.
5.Add the white wine and cook until the liquid is absorbed. Once absorbed, add a ladle of the simmering stock together with the chopped mushrooms and stir until it's all absorbed.
6. Continue adding the stock in this way, a ladleful at a time, until the rice is creamy with a slight bite (you may not need all the stock). This will take about 20 mins.
7. Season with salt and pepper.
8. Take the pan off the heat and leave to stand for a few mins. 



Mushrooms Topping
1. Place a heavy bottom pan on a medium heat.
    Note: No oil is needed. Cooking chestnut mushrooms on a dry heat will further enhance the   nuttiness of of the mushrooms making it all the more appetizing.
2. Add the mushroom and just let it sit there for about 10 - 15 mins to allow the moisture to evaporate and shrink. However, keep an eye on it to make sure that they don't burn.
3. Once they are done, season with salt, spoon them over the risotto and sprinkle some chives over the whole dish.


Enjoy!!

This recipe has been submitted to the #ricelove bloghop event.



18 comments:

  1. Hi Sylvia!
    Oh my heavens, if that Porcini Mushroom Risotto doesn't look simply;
    deee... lish...ous!

    It just so happens that I'm celebrating mushrooms over at my blog for National Mushroom Month. I always say, you can never have enough mushroom recipes. This one is a keeper!

    Thanks for sharing...

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  2. Ooops,
    I forgot to tell you, you made the front page of my online newspaper today. I hope you don't mind. Here's the link.

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  3. This risotto really looks like a hug in the bowl...
    Lovely flavors from porcini..
    Yummmmm

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  4. This looks nice and creamy, attractive color as well! Now I feel like some

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  5. porcini mushrooms give such great flavor! what a savory and flavorful risotto! thanks for participating in our #ricelove bloghop :D

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  6. Mmm...Sounds fabulous! Love risotto,especially with mushrooms. Thanks for sharing! #ricelove

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  7. Louise: Thanks for putting me on the front page!
    Reem: The porcini is one of my fave mushrooms.
    Three cookies: Hope you made yourself some too!
    Junia: Am glad to be part of #ricelove!
    Emily, The spicy RD: it really was delicious!!

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  8. This looks divine! love mushrooms with anything, have not tried with risotto.. saving this recipe to try soon.. now have to hunt porcini & chestnut mushrooms, dont think have seen them in KL supermarket

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  9. It's been way too long since i've made risotto! The porcinis sound like a great mix-in!

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  10. Yummy looking...I'm going to use those porcinis from Tesco's ;)

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  11. I actually have not cooked risotto before!

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  12. A beautiful risotto! Creammy looking. Perfect.

    Cheers,

    Rosa

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  13. I love mushroom risotto in general and I am sure I would love this one!
    Really good photo, I guess risotto is not easy to photograph.

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  14. A mushroom risotto is one of my all-time fave pastas. Porcini mushrooms have so much flavour and your risotto looks really delicious. Thanks for sharing your recipe!

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  15. Looks really good. Will try that with a vegan stock.

    I saw your other post on Anzac cookies. Made vegan Anzac cookies before after my journey in Australia and it was a hit.

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  16. I am addicted to porcini mushrooms and agree with you, they dont need any other flavors to shine :) nice to *meet* you through the #ricelove bloghop :)

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  17. Mmm, this does look good, the texture looks amazing!

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