Now I love mushrooms, so a mushroom risotto was always going to happen. This was delicious, it was creamy and it definitely had enough mushroom flavour.
As I quite enjoy having a meat free dinner at least once a week, this risotto was perfect for it.
I love it with chicken or vegetable stock, both are delicious. Boil water in a kettle, just in case you need to add a little extra liquid to your risotto.
If you can't find dried chanterelle mushroom, just add more dried porcini mushrooms as they are more readily available.
This is simple, yet delicious, something my family loves, hope you do to.
15g dried chanterelle mushroom
15g dried porcini mushrooms
1 litre (4 cups) chicken or vegetable stock
2 cups (500ml) water
125g chestnut mushrooms, trimmed
125g button mushrooms, sliced thickly
2 flat mushrooms (160g), halved, sliced thickly
4 shallots (100g), chopped finely
2 cloves garlic, finely chopped
2 cups arborio rice
1/2 cup (125ml) white wine
1/2 cup (40g) finely grated parmesan cheese
2 tablespoons finely chopped fresh chives
Combine chanterelle and porcini mushrooms, stock and the water in a medium saucepan; bring to the boil. Reduce heat; simmer covered.
Meanwhile, melt 30g of the butter in a large saucepan; add remaining mushrooms to pan. Cook, stirring, until mushrooms are tender and liquid evaporates; remove from pan.
Melt remaining butter in the same pan; cook shallots and garlic, stirring, until shallots soften. Add rice; stir to coat rice in butter mixture. Return mushrooms cooked in butter to the pan with the wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated.
Add 1 cup of simmering stock mixture; cook, stirring, over low heat, until stock is absorbed. Continue adding stock mixture, in 1 cup batches, stirring, until absorbed between additions. Total cooking time should be about 25 minutes or until rice is tender. You may need to add a little extra boiled water from the kettle if rice needs a little more cooking.
Stir in cheese and chives. Serve immediately.
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