Serves: 6

When I was a much younger man, I used to make mushroom risotto all the time.

In hindsight, I used too much white wine and not having the waiting, scalding stock was truly counterproductive.

I also didn’t used reserved mushrooms which are half the mushrooms in this recipe, a suggestion of Nat’s and one that just adds meat, epecially with the cup of reserved soaking water. And set aside at least 30 minutes to saute the mushrooms.

Quiet winter Saturday lunch with a glass of white?

I think I am going to get back into mushroom risotto. Nat said it was the best she has had and that for me is the door ajar!

Ingredients

6 c chicken stock or broth, heated in a pan
3 tbsp extra virgin olive oil
500gm brown or other mushrooms, thinly sliced
100gm dried shiitake mushrooms, soaked in boiling water for an hour, then sliced; reserve 1 c of the soaking water
2 eschallots, diced
1 1/2 c Arborio rice
1/2 c dry white wine
4 tbsp softened butter
3 tbsp finely chopped chives
1/3 c grated Parmesean cheese
Sea salt and freshly cracked black pepper

Method

1. Heat 2 tbsp of the oil in a large frypan and saute the mushrooms for a good 20 – 30 minutes, seasoning to taste. Set aside.
2. At the same time, add the remaining 1 tbsp oil to a saucepan over a low-medium heat and saute the eschallots for a minute or two. Add the rice, coat with the oil and slowly toast until their colour is pale, golden. About 2 minutes.
3. Pour in the wine and stir until the wine is full absorbed. Laddle 1/2 c of the hot stock and stir until combined. Continue this process – adding the reserved soaking liquid at some point – until the risotto is creamy.*
4. Stir in the reserved mushrooms, butter, Parmesan and chives and stir through. Season and serve immediately. With white wine!
   

* It is a personal preference, though I prefer a creamy risotta and not one with bite. Obviously, cook it to your preference.