Mushroom Risotto is a classic dish that is loved by many for its creamy and comforting flavors. In this recipe, we'll be using tender and earthy mushrooms, along with a generous amount of creamy pecorino cheese, to make this dish even more satisfying. This variation not only provides a filling and nourishing meal, but also offers a sophisticated option for those looking for a gourmet dish. The star of the show, however, remains the meaty and aromatic mushrooms combined with the creamy, cheesy rice for a taste that is sure to impress any palate. So, whether you're a mushroom lover, cheese enthusiast, or just in the mood for a delicious and hearty meal, this Mushroom Risotto is a must-try. Let's get cooking!
- 25g dried porcini
- 1 vegetable stock cube
- 2 tbsp olive oil
- 200g mushrooms, quartered
- 25g butter
- 3 shallots, finely chopped
- 1 clove garlic, crushed
- 150g arborio rice
- 1 glass white wine
- 100g spinach, chopped
- 50g pecorino (or veggie alternative), finely grated, plus a little extra to serve, if you like
- 1 lemon, zested
Place the porcini mushrooms in a small bowl and pour 300ml of boiling water over them. Allow the mushrooms to soak for 15 minutes. Once done, strain the liquid through a fine sieve into a jug and add enough boiling water to make up to 600ml. Crumble in the stock cube, or stir in 1 teaspoon of stock powder or liquid. Finally, roughly chop the soaked porcini mushrooms.
In a wide and shallow non-stick pan, heat 1 tablespoon of olive oil and add the chestnut mushrooms. Fry the mushrooms on high heat until they have turned golden and slightly shrunk, which will help to intensify their flavor. Once done, scrape the mushrooms out of the pan and into a bowl. Give the pan a quick wipe before moving on to the next step.
To the same pan, add 1 tablespoon of oil and butter, and sauté the shallots and garlic until they become soft. Add the soaked porcini mushrooms and risotto rice, and stir them well until they are coated with the oil-butter mixture. Pour in the wine and let it simmer until fully absorbed. Gradually add the porcini stock liquid, stirring frequently until the rice is almost cooked, then add the chestnut mushrooms. Finally, add the remaining stock, spinach, pecorino, and lemon zest to the pan. Stir everything together and take it off the heat. Cover the pan with a lid and let it sit for 5 minutes before serving in bowls. Sprinkle some extra cheese on top if you prefer.
This Mushroom Risotto recipe is a hearty and flavorful vegetarian option that's easy to prepare and perfect for a satisfying dinner. The use of mushrooms in the stock adds a deep and earthy flavor to the dish. The creamy and tender risotto rice pairs perfectly with the mushrooms and grated porcini cheese, making it a satisfying meal that will surely impress your dinner guests. This risotto is a great alternative to a heavy dinner and provides a nutritious and delicious option for those looking for a vegetarian meal.