Gorgeous flavours and a luxurious texture make this mushroom risotto a favourite of The Sussex Kitchen team. We use three kinds of locally grown, organic mushrooms, for that extra indulgence and autumnal feel, and all-vegetarian friendly ingredients. Like most risotto recipes, the only thing you need to focus on is stirring the grains so they don’t stick. A pretty fair tradeoff for an excellent meal, don’t you think?
- 150 grams mixed organic portobello mushrooms, chopped
- 150 grams organic shiitake mushrooms, chopped
- 150 organic grey oyster mushrooms, chopped
- 1 vegetable stock cube
- 1 onion, sliced
- 2 garlic cloves, diced
- 2 bay leaves
- 300 grams Carnaroli rice
- 25 grams butter
- 50 grams parmesan
- 50 ml dry white wine
- Fresh Italian parsley, for garnish
- Salt and pepper to taste
- Olive oil
- Bring stock to a simmer in a saucepan, and keep over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
- Add the rice and stir to combine.
- Add simmering stock with a ladle and cook, stirring, until the rice has absorbed the liquid. Continue adding the remaining broth, 1 ladle at a time and stir, allowing the rice to absorb each addition of broth before adding more. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. Stir in the parmesan cheese, and cook briefly until melted. Top with chopped parsley before serving, seasoning to taste with salt and pepper.
Photos: Catarina Emsurdina