Denny Mushroom Risotto
An easy Risotto recipe perfect for a weekend lunch with the family.
- 500 grams assorted Denny Mushrooms - I use a mix of Shitake, Portabellini and Oyster mushrooms
- 50 grams butter
- Salt and Pepper to taste
- 1 large onion
- 2 cloves garlic
- 400 grams Arborio Rice
- 125 ml dry white wine
- Approx 4 cups (1 litre) Vegetable stock
- 125 grams finely grated parmesan cheese
- 50 grams fresh Chives
- Salt and Pepper to taste
- First, roughly chop the mushrooms into bite size chunks.
- Add the butter to a pan and melt, then saute the mushrooms until nicely browned.
- Lightly season and set aside in a bowl, add in a few tablespoons of the chicken stock.
- Next chop the onion and garlic cloves. In the pan you just used for the mushrooms add the chopped garlic and chopped onions and saute until translucent.
- Season to taste with salt, pepper, parsley, italian herbs..anything that tickles your fancy.
- Add the arborio rice to the pan, and stir though to heat up.The colour of the rice will change, this should take around 3 minutes or so.
- Add the white wine to the rice and stir though. Keep stirring until the wine has all evaporated.
- Now comes the technical bit. A word of warning: Once you start this step you can't leave the dish until it is served - so grab a glass of wine (or a cup of tea) and settle in for the long haul. It really isn't that bad, but be prepared before you start and you will fine.
- Add a cup of your stock to the rice mixture and continuously stir, you are effectively cooking the rice in the pan as you go. When the stock has almost disappeared add another cup, and continue stirring, Repeat this step until the rice has firmed up and got a little sticky.
- Hint: Taste as you go, you want the rice to be firm, not crunchy and definitely not mushy and soft. When the rice done add back the sauted mushrooms and stir through.
- Finely grate (or microplane) the parmesan and stir through the rice and mushroom mixture.
- Chop the chives, add to the mixture and stir through.
- Serve immediately as a main, or as a side to chicken breasts or pork cutlets.
- For an added punch of flavour stir through some truffle oil, or grate truffles over the top of the dish right before serving.
- Risotto has a bad rep as a difficult dish to master. I think that is a little unfair. It has a small level of technical difficulty but really is in no way an intimidating dish.
- It's the one dish where I can confidently say I never follow the recipe. It's very much a taste and check every step then adjust as required.
- As an example change the chicken stock for vegetable stock or add in a handful of small prawns and some peas, or chunks of sandwich ham just before serving and stir though.
- Most importantly taste and check the consistency of the rice frequently. You don't want it hard and crunchy, but don't overcook it so it is mushy and soft. As you are adding and stirring the stock through keep tasting as you go. You ultimately want a firm mouthfeel that is not hard to bite.
- This is honestly the one dish I never make the same way twice. Texture of the rice is everything to ensure a successful Risotto, so have fun and experiment.
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