Try my mushroom risotto recipe for an easy midweek meal. It’s made all the more delicious with homemade stock to bring it from good to great!
‘Why don’t we make risotto?’, my gorgeous Italian man asked. I’m not a massive risotto fan, but he had a point – we’d made just about every type of pasta during the last 5 weeks, so why not throw in some risotto too? Here’s a mushroom risotto recipe that will make even non-mushroom lover’s smile in pleasure. Creamy & delicious, give it a whirl!
Ingredients:
- 400g carnaroli rice
- 1 leek, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 300g porcini mushrooms, soaked in hot water for 30 mins & finely chopped
- handful of fresh mushrooms
- 1tbsp tomato paste
- butter
- 100ml white wine
- 2 cloves garlic, smashed
- 1.5L beef stock
Method:
In a saucepan, sauté the leek, carrot and celery together in some olive oil for about 10 minutes with a pinch of salt. When soft, put the porcini mushrooms in the pan with the tomato paste and stir together. Add in half of your white wine and cook for 10-15 minutes. Take off the heat.
Toast your rice in another large saucepan in 25g of butter for a minute or two. Pour in the white wine and stir so the rice absorbs the liquid, before adding a ladleful of simmering beef stock and stirring into the rice so it’s absorbed. Continue adding a ladleful of stock at a time, stirring continuously so the rice absorbs the liquid before adding more. It should take about 18 minutes for your rice to cook. Halfway through the cooking process, add in your fresh mushrooms and stir into the rice.
When the rice is almost al dente, pour your tomato-porcini mushroom mix into the rice. When cooked, add a knob of butter for extra creaminess and leave to sit off the heat for a few minutes before serving.
Easy and delicious! x
Looking for more delicious Italian inspired recipes? Have a look at my collection here.