We show you how to get cosy in the kitchen with your favourite funghi and dish up a winter busting mushroom risotto.
Let’s just give a nod to the Milanese. These northern Italians must have picked up a thing or two under two centuries of Spanish rule, slow-cooked rice aka risotto being one.
Before you whip out the wooden spoon, a note on self-foraged mushrooms. When foraging for mushrooms it’s always important to remember ‘If in doubt, go without.’ Always forage with an expert guide to avoid any fatal mushroom varieties because it’s not just the red spotty ones that you should be wary of.
- 500g fresh mushrooms of your choice, we dare you to try a new variety or you can also use a jar of marinated mushrooms
- 2 tbsp olive oil (from the marinade), plus extra to serve
- 2 tbsp butter, plus extra to serve
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup (4 handfuls) arborio rice
- 1L chicken stock or vegetable stock
- 2 handfuls baby spinach
- ½ cup grated parmesan cheese, pecorino or some other hard cheese
- Handful chopped parsley, to serve
Slice ‘em. If you’re using fresh mushrooms, gently scrub them with a brush or clean tea towel to remove any dirt. Slice into 2cm strips. Otherwise drain your marinated mushrooms and keep the oil for pasta or drizzle it on toast. Set aside.
Cook ‘em. Place the stock into a saucepan and place over a low heat to warm while you prepare the risotto base. Heat the olive oil and butter in a large frying pan or saucepan over a medium heat. Add the onions, garlic and rice and stir with a wooden spoon until the onions are softened and the rice is translucent. Turn the heat to low. Add the stock to the rice in batches and continue to stir until it has absorbed (see note below). Repeat until all the stock has been used.*
*If adding the stock little by little makes you angsty simply add cold stock to the pan and allow to cook over a medium heat for 20 mins, stirring continuously, until the rice has absorbed the liquid and the risotto is soupy.
Sauté ’em. While the risotto cooks, sauté the mushrooms with 1tbsp butter until the mushrooms are golden. This adds extra flavour.
Finish ‘em. Stir the sautéed mushrooms and baby spinach through the creamy risotto with the grated cheese and chopped parsley. Season with salt and pepper to taste and extra butter or oil if you like. Stir through and serve hot.
- Freeze any leftovers for that future mid-week dinner scramble
- For a vegan twist replace the butter with another 2tbsp olive oil and leave out the cheese.
- Urgh! Can’t face another bowl of risotto again? Jamie has you sorted with his easy pan fried risotto cakes recipe
Image credit: @brendonthesmilingchef