Wild mushroom risotto Recipe

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serves:

3 - 4

Skill:

medium

Prep:

10 min

Cooking:

40 min

Nutrition per portion

RDA
Calories 314 kCal 16%
Fat 16g 23%
  -  Saturates 7g 35%

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

Method

  • Add the porcini to 150ml just-boiled water and leave to soak for 15 minutes. Strain, keeping the liquid, and chop mushrooms.

  • 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.

  • 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.

  • 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.

  • 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.

  • Spoon mushrooms on the risotto and scatter the nuts and sage leaves on top.

More Recipe Ideas

Top Tip

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