Three Mushroom Risotto

Name: Three Mushroom Risotto
Ingredients: 125 ml (1/2 cup) dried porcini; 30 ml (2 tablespoons) olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 375 ml (1 ½ cups) Italian Arborio rice; 200 g black mushrooms, wiped clean and sliced; 62,5 ml (1/4 cup) dry white wine; 1 liter (4 cups) mushroom or beef stock; salt and pepper to taste; 15 ml (1 tablespoon) butter; 200 g oyster mushrooms; 125 ml (1/2 cup) shavings of Parmesan cheese; fresh herbs to garnish

Serve risotto as a main course or with highly flavoured fish or lamb. The dried porcini mushrooms that I have added, gives a rich, deep taste. Dried porcini is not an inferior substitute for fresh porcini. Drying actually intensifies their unique flavour.

Published 15 December 2024

Method

Cover porcini with boiling water and let stand for 30 minutes.
Heat olive oil in a pot, add onions and sauté for 4 minutes. Add garlic and sauté for 2 minutes.
Add rice and black mushrooms and stir for 2 minutes.
Drain the porcini, strain the liquid and pour it over the rice. Add the porcini, wine and enough stock to cover the rice. Simmer covered over low heat, adding more stock as needed, until the rice is tender bit still firm, about 30 minutes. Add salt and pepper to taste.
While the rice is cooking, melt the butter in a pan and sauté the oyster mushrooms for 6 minutes.
When ready to serve, add the oyster mushrooms, top with Parmesan shavings and garnish with fresh herbs.