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20180403_163302-1000x562

Wild Mushroom Risotto

A student of mine made this in a cookery lesson recently. It is a difficult thing to get just right but with my recipe, a little patience and some good ingredients you will end up with a restaurant quality risotto in minutes and for only a few euro.

Feel free to change it by adding your favourite ingredients. Try some smoked chicken and basil with a big slice of crusty bread grilled with a nice slice of brie cheese on top and you will have a feast to rival the best chefs efforts.

To enquire about Liam’s one on one cooking classes held in Cork City please email liam@biamaith.ie or pm me on our Facebook Page 

20180403_163302-1000x562

Ingredients

300g Arborio Rice
4 garlic cloves - finely chopped
50g dried mushrooms - or use 100g extra chestnut mushrooms
250g Chestnut mushrooms
1 Onion - finely chopped
1 vegetable stock cube
1ltr boiling water
50g real butter
15 - 20 basil leaves
Small bunch fresh parsley
100g Fresh parmesan cheese - grated
3 tbsp rapeseed oil

Instructions

1
Place the dried mushrooms, if using them, in the boiling water with the vegetable stock cube and set to one side away from the heat for about 15 minutes.
2
Prepare all your vegetables, chop the onions and garlic then slice the mushrooms. Search YouTube for BiaMaith to see my videos on how to chop onions etc.
3
Heat the oil in a heavy bottom pot or pan on a medium heat.
4
Add the chopped onions and garlic and fry without colouring until soft, about 3 minutes or so.
5
Add the rice and cook for 2 more minutes stirring all the time.
6
Add 1/4 the stock from the pot then give it a stir and leave for a minute or so to chop the dried mushrooms which will be soft and plumb after being in the hot water. Add to the pot the chopped.
7
When the rice absorbs the stock add 1/4 more, give it a stir and leave for a minute or two then stir non stop until ready for more liquid, see next step to know when.
8
NOTE: You know the rice is ready for more liquid when you scrape a wooden spoon along the bottom of the pan or pot from one side and you can briefly see the bottom due to the stock having been absorbed and evaporated. The liquid will be thick at this stage and will cover the trail left by the spoon slowly when ready.
9
Add the 3rd quarter of the stock and again give it a good stir making sure you scrape the bottom so the rice doesn't stick. Allow it to sit for 30 seconds then repeat until it is ready for more liquid as above.
10
It is time to add the last bit of stock. Once you do you have to stir the rice non stop until it is ready which will take roughly a 2 to 3 minutes.
11
When the liquid has been absorbed as per step 8 add the butter and roughly half the parmesan cheese, stir well then taste and serve if happy. Don't be afraid to add some fresh ground black pepper from a mill and a pinch of salt if needed. Serve topped with freshly chopped basil and parsley and a sprinkle of parmesan.
12
If you need to reheat Risotto. Place 30ml of water per portion in a pot with a teaspoon of butter, heat then add the cold risotto, stir well until the water has been absorbed and the rice is piping hot.
    • Orla
    • 13th April 2018
    Reply

    Hi Liam, can you make this ahead of time and reheat it? How would you reheat? I have small kids so can’t do this ‘live’!

    • Orla
    • 13th April 2018
    Reply

    Hi Liam, what I meant to ask was can I make this early in the day to reheat later, and if yes, would it be better to add the butter and cheese at the reheating stage?

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