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Wild mushroom risotto

(5 ratings)

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Wild mushroom risotto.jpg
Wild mushroom risotto.jpg
  • Serves: 3-4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe With the addition of dried porcini mushrooms, this wild mushroom risotto recipe has bags of flavour and can be ready in under an hour. Try serving small portions of wild mushroom risotto with a side salad for a fancy starter when you have friends over or keep it hearty and have it as a big family meal. The wild mushrooms and almonds make a delicious combination - both earthy and nutty - and with the added al dente texture of the arborio rice. This recipe serves 3-4 people and is the perfect treat at the weekend.

Ingredients

  • 10g dried porcini mushrooms
  • 30g butter or 1tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • A few sprigs of sage
  • 150g chestnut mushrooms, wiped and sliced
  • 150g arborio rice
  • 300ml hot vegetable stock
  • 300ml unsweetened almond milk
To serve:
  • 2 knobs of butter
  • About 30g unblanched almonds, split in half 
  • 100g fresh wild mushrooms (girolles), well rinsed

If you don’t want to use almond milk, add 100ml white wine or 5tbsp sherry instead and double up on the stock.

Method

  1. Add the porcini to 150ml just-boiled water and leave to soak for 15 minutes. Strain, keeping the liquid, and chop mushrooms.
  2. Meanwhile, warm the butter or oil in a sauté pan. Add the onion, garlic and a sage sprig and fry over a medium heat for 5 minutes until softened. Add the porcini with the chestnut mushrooms and sauté for 5 minutes.
  3. Tip in the rice, coat the grain well, turn up the heat and pour in the mushroom soaking liquid. Let it bubble and cook until almost evaporated.
  4. Pour in about a half of the stock, stir occasionally until it has been absorbed, then add the rest of the stock, stirring until absorbed. Add the almond milk and stir until creamy and tender. It will take about 20 minutes. Season well and take out the sprig of sage.
  5. Warm a little oil in a small pan, add some sage leaves and cook until just beginning to crisp. Take out and drain on kitchen paper. Add a knob of butter to the pan, along with the almonds, and cook until browned, then tip them on to the paper. Add a little more butter and fry the mushrooms. Season well.
  6. Spoon mushrooms on the risotto and scatter the nuts and sage leaves on top.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 314(kcal)
  • Fat 16.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(5 ratings)

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