Wild Mushroom Risotto

By The Urban Nanna

This bulk batch of wild mushroom risotto is a sumptuous way to utilise some of the wild mushrooms you’ve foraged or bought in season. You can use fresh wild mushrooms if you have them, but it’s just as delicious made with dried wild mushrooms. As a general rule, you want to use an even mix of wild and regular button mushrooms. Some people can find wild mushrooms (even if they’re safe to eat) a bit more difficult to digest, so adding regular button mushrooms reduces the risk of having issues. Plus, the flavour of wild mushrooms is strong enough to shine even in small quantities, so adding regular mushies allows you to ration our your foraged finds for longer.

This recipe makes around 16 regular servings, and is perfect for freezing in small containers to take to work for lunch. It’s pretty filling as it is, but you could always add some diced chicken when cooking the onions & garlic if you wanted to bulk it out with meat, or a bunch of asparagus cut into smallish pieces towards the end if you’re vego. Using vegetable stock and leaving out the parmesan make this a perfect vegan mushroom risotto dish too.

Another way to use this mushroom risotto is to turn it into patties or little arancini balls. Simply take a spoonful of cold risotto, roll it firmly into a ball or patty, dredge in egg and breadcrumbs, and then shallow fry until golden and crunchy on the outside. Absolutely delicious served with fresh steamed greens, salad, or even in a burger!

Saffron Milkcaps and Weeping Boletes all cleaned and ready for chopping

INGREDIENTS:

1 leek, white bits chopped

3 big cloves garlic, crushed

1 brown onion, chopped

1kg arborio rice

50g dried/500g fresh wild mushrooms

500g mixed fresh mushrooms (you want an even mix of wild & regular mushrooms)

Small handful of fresh thyme (6-10 stalks)

3L Massel’s stock (chicken or veg), heated

~1 tbsp salt

Weeping Boletes, Saffron Milkcaps and button mushrooms chopped and ready for cooking

METHOD:

1. (DO BEFORE CHOPPING OTHER INGREDIENTS) Break dried mushrooms into small pieces (3-4cm). Set aside in 250ml of boiling water to soak.

2. In a huge pot, fry garlic, onion & leek in about 1tbsp olive oil. Remove & set aside in a bowl.

3. Add 4tbsp oil and the rice to pot. Stir over medium heat until the white bits of the grains look more translucent.

4. Add mushrooms & the water they’ve soaked in. Stir until absorbed.

5. Add 1L stock, 1 cup at a time. Stir until absorbed before adding each new cup.

6. Add thyme & salt. Mix in well.

7. Continue to add the remaining stock, 1 cup at a time and stirring until absorbed, until rice is cooked through. If you run out before it is, just add some hot water.

8. Remove from heat. If using Parmesan, add now & stir through. 9. Serve.

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