Mushroom Risotto
The shop next to me sells a set of dried mushrooms - completely random mix, some chanterelles, porcinis, and of course, champignons. I decided to take it back home and make the most boring dish ever - risotto.
Ingredients
Original recipe by Jamie Oliver.
- 150g of different mushrooms (or ~20g dried), sliced
- 1 small onion, chopped
- 200g arborio rice
- 1 bottle of white wine (100ml for the recipe, rest for drinking)
- 250ml of chicken stock (or use the water from rehydrating the mushrooms)
- 50g parmesan cheese
- 1 tablespoon butter
- salt and pepper for seasoning
- olive oil
- dill for garnish
Directions
If you’re using dry mushrooms, the day before put them into cold water and keep them in the fridge for 24 hours. Dry the mushrooms with a paper towel - but don’t throw away the water, it will come in handy later!
Fry the onion for 5 minutes on a low heat in a bit of olive oil, and then add the mushrooms and rice. After the rice will be coated in oil, deglaze the pan with a splash of wine. Now every 5 minutes you need to add the liquid of choosing (stock or water from mushrooms) in small batches, mix well, and let the rice absorb it. Try to do it in 6 batches, for 30 minutes - if you run out of the liquid, just use the rest of the wine.
After this, turn the heat off, throw in a tablespoon of butter, your grated cheese, salt and pepper, and mix well. Let it sit (perfectly under a cover, so it won’t dry) for 5 minutes, and you’re done!
