I do love a good risotto, it’s great comfort food and this one is particularly pleasing and very easy to make. I don’t know about you but I always feel pleasantly full after a nice steaming bowl of risotto, and there are a plethora of ingredients that lend themselves well to the dish. Mushrooms being one of them.
This particular recipe is taken from Diane Seed’s book ‘The Top One Hundred Italian Rice Dishes’. A fantastic read by all accounts, we also have her ‘Pasta Sauces’ book in the same collection. Both are well used in our house and certainly deserve a place in any keen cook’s bookcase to support everyday cookery.
We went for a packet of large Forestiere mushrooms (which I can only describe as sweet and nutty in taste) and a pack of wild mushrooms. You will also need 200g alborio rice, butter, an onion, two garlic cloves, a litre of chicken stock, 50g finely grated parmesan,a handful of finely chopped fresh parsley and seasoning.
The mushrooms need to be fried off in a little butter, half the parsley, the garlic (they soak up all the flavour much more effectively than the onions) with a good pinch of seasoning and set to one side. They look delicious in the pan with all of the different colours marrying together:
Meanwhile make a standard white risotto (refer to the book if needed) and then add the mushrooms and the other half of the parsley to the rice for the last five minutes of cooking time. When cooked, season to taste and add the Parmesan, stir and put the lid on the pot for two minutes. Serve immediately.
I really like the varying sizes and textures of mushroom presented in this dish, as it makes for a very interesting eat, the parsley bringing a freshness against the earthiness of the main star of the show. A splendid autumnal lunch.