Mushroom Risotto

I like to save all my risotto eating for autumn, when it feels right. This one makes the most of another autumn flavour - mushroom - which can be further enhanced with a bit of truffle oil (shaved truffle if you’re fancy) and a non-traditional addition of a bit of mustard used as a seasoning. I add this to almost all my risotto recipes for a bit of piquancy, and it is always in the fridge, so an easy addition.

My recipe below is derived and modified from an original by Betty’s of Yorkshire.

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PORTION SIZE

Makes 2 moderate portions (about 375g per person)

INGREDIENTS

Risotto

8-10g dried mushrooms (wild, porcini, morelles etc.)

280ml boiling water

1 shallot or small onion

1 garlic clove

140g mushrooms

30g unsalted butter

100g Arborio rice

75ml Madeira (or Marsala)

50g finely grated Parmesan

Handful fresh parsley, finely chopped

1-2 tbsp toasted pine nuts or sunflower seeds

Salt & pepper for seasoning

1 tsp Dijon (or any) mustard

To Garnish

A drizzle of truffle oil (optional)

Ratios

• 50g risotto rice per person

• 1:3 risotto rice to liquid

METHOD

Preheat the oven to 150° Fan, 170° Regular. Soak the mushrooms in the boiling water for 15 minutes.

While the mushrooms are soaking, finely dice the shallot/onion, the garlic and cut the mushrooms into 1cm chunks.

Melt the butter in an ovenproof pan (that has a lid, can go in the oven and will fit all your ingredients) over a moderate heat. Add the shallot/onion and cook until they are soft but not forming any colour. Add the garlic and fresh mushrooms and cook for a few more minutes.

Drain the porcini mushrooms through a sieve, reserving the liquor. Finely dice the porcini and add to the pan. Add the rice and stir until all the grains are coated in butter. Pour in the alcohol and the mushroom liquor and stir. Season with salt & pepper. Careful! Go easy on the salt. You are adding Parmesan later, so this can end up being too salty.

Cover the pan with the lid and place in the oven for 20 minutes.

Remove and stir in the parsley, pine nuts, parmesan, mustard and seasoning. TASTE HERE! Add any seasoning you think it needs to suit your tastes.

Drizzle over the truffle oil if using.

SERVE!

STORAGE & REHEATING

I find risotto does not keep – make just enough to serve and eat it all.