There is something so satisfying about a risotto, especially when it has the meaty, earthy flavours of wild mushroom. I try to keep mine nice and simple to let the mushroom shine through, but you could add any herbs you like, or some bacon or chicken for a little extra protein. I’ve also added options for adding some truffle goodness to it, it’s not essential, but a drizzle of truffle oil on top definitely adds something special! Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!
Wild Mushroom Risotto
Ingredients (serves 4-5)
50g dried porcini or mixed forest mushrooms
1 vegetable or chicken stock cube or pot (I use the Knorr stock pots)
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
200g chestnut mushrooms, sliced
300g risotto rice
175ml white wine
25g parmesan
Salt & pepper
Optional:
1 tbsp Sublime truffle butter
1 tsp Tartufi Jimmy truffle cream, which I normally get from TK Maxx, or a drizzle of truffle oil
Method
1. Start by placing your dried mushrooms in 1 litre of hot water and leaving to soak for 15-20 minutes. Meanwhile, put a large, non-stick pan over a medium heat. Add the olive oil and, once hot, add the finely chopped onion and cook for a few minutes until soft, then add the crushed garlic and cook for 1 more minute.
2. Drain your mushrooms, reserving the soaking liquid. Add the stock cube or pot to the mushroom liquid and stir to dissolve.
3. Add the chestnut mushrooms and the wild mushrooms to the frying pan and cook for five minutes until beginning to soften. Once soft, add the risotto rice and cook for a further minute, then add the white wine and cook until the wine has evaporated.
4. Season with salt and pepper, then start adding your mushroomy stock, a little at a time, allowing the liquid to be absorbed before adding more. It should take about 20-30 minutes for all the liquid to be added and absorbed.
5. At this stage, if using, add your truffle cream and/or truffle butter, along with the grated parmesan and stir to combine. Taste and season with salt and pepper to taste.
6. Serve the risotto in bowls topped with some extra parmesan on top and a drizzle of truffle oil and tuck into a bowl of winter comfort.
