Ciao Down: Mushroom Risotto
This cosy Italian classic builds flavour in layers. Rich mushroom stock meets buttery, golden bites of mushroom folded through every spoonful. Proof that a handful of ingredients, used well, can taste seriously impressive.
Ingredients
Base
- 300g Carnaroli rice
- 1 medium brown onion (finely diced)
- 3 cloves garlic (finely minced)
- 80g unsalted butter
- 80g Parmesan (finely grated)
- 2 tbsp olive oil
- Salt (to taste)
- Black pepper (to taste)
- Fresh thyme or parsley (to garnish)
Meadow Mushrooms
- 150g each of white button and Swiss brown mushrooms (finely chopped)
- 200g portobello mushrooms (sliced)
Method
Step 1 — Mushroom Stock Base
- Place the stems from all mushrooms into 1.2L hot water
- Soak for 20–25 minutes
- Remove stems and discard, reserving the liquid as mushroom stock
Step 2 — Risotto Base
- Heat pan with half of the olive oil and butter
- Sauté the chopped white button and Swiss brown mushrooms until soft and moisture reduces.
- Add more olive oil before adding diced onion. Sweat for 5–7 minutes (no browning)
- Add garlic and cook for 1 minute
- Add Carnaroli rice, toast for 2–3 minutes until the edges turn translucent. Tip: If you don’t have Carnaroli rice, use Arborio or Vialone Nano
Step 3 — Building the Risotto
- Begin adding hot mushroom stock. Stir continuously until liquid is absorbed before adding more
- Continue for ~ 18–22 minutes
- Whilst this cooks, sauté the portobello mushroom slices in a bit or olive oil and/or butter until soft and slightly golden. Keep aside.
- Final stage: Adjust seasoning, rice should be creamy and al dente.
Stage 4 — Finish & Emulsion
- Remove from heat. Stir in the parmesan and remaining butter
- Rest for 1–2 minutes
Stage 5 — Plating
- Spoon risotto into a bowl, top with portobello mushroom slices and enjoy!
- Optional: Sprinkle over more parmesan and a scattering of fresh thyme or parsley.
