Mushroom Risotto Recipe – BBC Good Food

BBC Good Food produced this video hot to guide for cooking mushroom risotto. Find the recipe below.

Learn how to make a flavour-packed mushroom risotto. This recipe is perfect as it is, but tastes great if you fry chicken with the onions, or add roasted pumpkin near the end of cooking.

BBC Good Food YouTube Channel

Mushroom Risotto Recipe

Ingredients

  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g pack chestnut mushrooms, chopped
  • 300g risotto rice, such as arborio
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g parmesan or Grana Padano, freshly grated

Method

  1. Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
  2. Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
  3. Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
  4. Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
  5. Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
  6. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
  7. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  8. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
  9. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

How much did you like this recipe?!

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.


About This Source - BBC Good Food

The BBC Good Food Channel publishes recipes, culinary tips and classic clips from the archives. It is part of the BBC.

The brand was founded in 1989 and has since expanded to include a magazine, website, app, live events and series of books.

Books and Downloads #Ad

Recent from BBC Good Food:

Fridge-raid udon noodle soup 1

Fridge-raid udon noodle soup

Nadiya Hussain’s favourite foodie destination

3 twists on popcorn

Leave a Comment

We don't require your email address, or your name, for anyone to leave a comment. If you do add an email address, you may be notified if there are replies to your comment - we won't use it for any other purpose. Please make respectful comments, which add value, and avoid personal attacks on others. Links are not allowed in comments - 99% of spam comments, attempt to post links. Please describe where people may find additional information - for example "visit the UN website" or "search Google for..." rather than posting a link. Comments failing to adhere to these guidelines will not be published.