Tri Mushroom Risotto
The hearty flavour of mixed mushrooms with the creamy rich texture of a good risotto makes this mushroom risotto a wonderful vegetarian meal. I like to use any combination of mushrooms but always include the shiitake for their strong, rich flavour. Make sure to use a good stock; preferably home-made or if not a good quality brought liquid stock, for the best flavour. Topped off with roasted pine nuts and lots of parsley this is one of my most favourite risotto recipes.
Tri Mushroom Risotto
Preparation time: 40mins // Serves 4
- ½ brown onion, diced
- 2 cloves of garlic, smashed and diced
- 1 ¼ cup dried shiitake mushrooms
- 200g (7 oz) Swiss brown mushrooms
- 200g (7 oz) button mushrooms
- 1 tbs butter
- 1 tbs olive oil
- 1 tsp diced red chilli
- 2 cups Arborio rice
- ¾ cup dry white wine
- 3 cups of good quality vegetable stock
- ¼ cup pine nuts
- ½ cup fresh grated vegetarian parmesan or sharp tasty cheese
- ¼ cup fresh chopped parsley
Place the shiitake mushrooms in a small bowl with 1 ½ cups of hot water; soak until soft (about 5mins) and drain; reserving liquid.
Roughly chop all the mushrooms, not too small, to retain good rustic texture.
Add the stock and reserved shitake mushroom liquid to a pot and bring to a simmer.
In a large pot heat the oil and butter; add the chilli, onion and garlic, cook over medium heat until soft; being careful not to burn the butter.
Add the mushrooms and cook for around 3-5 minutess until just soft; add a little of the stock mixture if the mushrooms start to stick. Season with salt and pepper.
Add the Arborio rice and toss through the mushrooms until well combined.
Add the white wine and continue to cook over medium heat until wine has reduced; about 2-3 minutess.
Using a soup ladle spoon about ½ – 1 cup of stock into the rice mixture; stir often over a low heat until liquid has been absorbed by the rice. Repeat this process, one ladle at a time, until the rice is al dente (still retains some bite in texture), about 20-25 minutes. Check seasoning; add extra salt or pepper if needed.
Meanwhile roast the pine nuts under a medium grill for 2 minutes until golden; set aside.
When the risotto is cooked through stir in the roasted pine nuts, cheese and parsley; reserving a little for garnish.
Spoon into shallow bowls and top with extra pine nuts and parsley.
Serve on its own or accompanied with crusty bread.