Porcini and Chestnut Mushroom Risotto
Lalkila Kitchen · Lalkila · Vegetarian · Rice · Main dishes · International influenced
Dried porcini supply the cooking liquid, while fresh mushrooms give the rice texture.
Ingredients
- 50g dried porcini
- 1 litre boiling water, plus extra as needed
- 1 vegetable stock cube
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g chestnut mushrooms, chopped
- 300g arborio risotto rice
- 175ml white wine
- 25g butter
- 1 handful chopped parsley
- 50g vegetarian hard cheese, grated
- Salt and pepper, to taste
Method
- Soak porcini in boiling water for 20 minutes. Lift out; strain liquid carefully, leaving grit behind. Dissolve stock cube in it.
- Soften onion and garlic in oil; add both mushrooms and cook until fresh mushrooms soften.
- Stir in rice, then wine; let liquid reduce. Add stock gradually, stirring as each addition absorbs.
- Continue until rice is tender, adding water if necessary. Off heat, fold in butter, half the cheese and parsley. Serve with the remainder.
Cooking notes
This contains wine; reduction does not guarantee an alcohol-free dish.
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Source and adaptation
Adapted from Barney Desmazery, Good Food. Original recipe.
Vegetarian hard cheese replaces Parmesan; mushroom liquid is strained for grit.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.