My new favourite kind of risotto. I’ve made this before but without dried mushrooms, and they REALLY make this good. You must soak dried mushrooms before using them, which means you get an extra lovely mushrooms stock to use in the risotto which makes it incredibly savoury and mushroomy and yum.
It might be a bit of a faff to make for brunch but you can certainly enjoy the leftovers or make ahead of time. It really is very good with a poached egg on top, I also made some crispy proscuitto too to serve (just put proscuitto in a very hot frying pan with no oil and cook until crisp) but you can leave both off if you’re veggie/vegan.
Recipe after the jump!
- 1 pack dried mushrooms
- 250g chestnut mushrooms
- 2-3 shallots
- 3 cloves garlic
- 400g arborio rice
- 500ml chicken or vegetable stock
- 3 inch piece parmesan, grated
- Poached egg and crispy proscuitto to serve (optional)
Take the dried mushrooms and put in a bowl, cover with approx 200ml boiled water to cover them all. Soak for at least 30 minutes before draining and rinsing in a sieve to remove any grit. Make sure you keep the nice brown mushroomy water they were soaking in. Finely chop the chestnut mushrooms and the shallots and garlic.
In a heavy saucepan heat up olive oil and soften the shallots before adding the mushrooms and garlic. Cook for a few minutes until the mushrooms are mostly cooked. Add another glug of olive oil before adding the rice and stirring well until the rice turns opaque. Then add the mushroom water, plus the dried mushrooms and turn the heat down. Gradually add the stock a little at a time until the rice is cooked. Right at the end add the parmesan and serve with the poached egg (optional).