Mushroom risotto with a porcini and tomato paste stock, sauteed shiitake and cremini, finished with butter and parmesan
Italian cuisine · Laura in the Kitchen · ♥ 1.6K likes · 35.5K views · 11 min video
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Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 oz dried porcini mushrooms
- 6 cup water
- 5 oz shiitake mushrooms
- 10 oz baby bellas
- 3 cloves garlic
- 1 cup arborio rice
- 2 tbsp butter
- 2 tbsp tomato paste
Put the dried porcini, water and tomato paste in a saucepan, bring to a simmer and keep at a simmer beside the risotto pan.
Slice the cremini and shiitake, halving any very long pieces.
- extra virgin olive oil
- salt
Cook the mushrooms in olive oil with a pinch of salt to draw out moisture until coloured and textured, about 10 minutes; lift out with a slotted spoon and set aside.
Lower the stock as low as it will go to keep it warm without evaporating.
Keeping the stock warm
- ½ whole yellow onion
Add a drizzle of olive oil to the pan and cook the onion a few minutes until softened; add the garlic and cook about 30 seconds.
Softening the onion and garlic
Add the arborio rice, coat it in the oil until shiny and toast about a minute.
Coating and toasting the rice
- ½ cup white wine
Add about half a cup of white wine and let it absorb and evaporate until a spoon dragged through leaves no liquid pooling.
White wine and the drag test
Add the stock a ladleful at a time from the top, avoiding the grit at the bottom, stirring until each pool of liquid is gone before adding more.
Feeding the stock a ladle at a time
About 5 minutes before the rice is done, chop the porcini from the stock and add with the sauteed mushrooms, keeping a few back for topping; add about two more ladles of stock.
- black pepper
Season heavily with a good pinch of salt and a little black pepper and cook until the rice is just about done.
- fresh parm
Off the heat, add room-temperature butter and a heavy handful of parm, cover and let sit 5 minutes.
Serve on a warm plate within five minutes, topped with the reserved mushrooms, more cheese and a drizzle of olive oil.
Tasting and serving straight away