Classic wild mushroom risotto
Originating in Northern Italy, the legend of how risotto came to be dates back all the way to 1574. While the origins may be a little hazy, we’re thankful for stained glass windows and saffron none the less. Knowing how to create a delicious risotto is something we think every cook should have up their sleeve.
Ingredients (serves 4):
40g dried porcini mushrooms
2 Tbsp NoMU vegetable stock
2 Tbsp good quality olive oil
1 onion, finely chopped
2 cloves garlic, crushed, or 2 Tsp Pronto Mama’s Garlic & Jalapeño Paste
1 punnet (250g) any kind of mushrooms, roughly sliced
2 sprigs thyme
350g risotto rice
250ml white wine, such as Overgaauw Sauvignon Blanc
80–100g Parmesan or Gruyère cheese
Parsley, to serve
Grilled, cubed butternut
1. Place the dried porcini mushrooms in a large bowl. Cover with 1L hot water and leave to soak for 20 minutes.
2. Drain, reserving the stock and squeezing out excess juice from the mushrooms (you should have about 750ml of liquid). Once the mushrooms are cool enough, roughly chop.
3. Stir in the 2 tablespoons of NoMU vegetable stock concentrate into the mushroom liquid.
4. Heat the oil in a saucepan and add the onions. Fry for a few minutes until soft, then add the garlic or garlic paste and cook for a further 2 minutes. Add the mushrooms (soaked and fresh) and the thyme leaves. Cook for a few minutes until the mushrooms have softened.
5. Add the risotto rice to the pan and cook for 1 minute. Pour over the wine and allow to bubble away – stirring all the time.
6. Leave the liquid to evaporate, this should take about 4 minutes. Add 250ml of the mushroom liquid and allow to simmer again, stirring consistently. Once that has evaporated, repeat the process. The mixture should become creamier as you stir and cook. At this point, add chunks of roasted butternut or grilled chicken if you like.
7. Continue until the rice is almost cooked through. Remove from the heat, season to taste and stir in the butter. Allow to stand with the lid on for a minute.
8. Serve with lashings of Parmesan or Gruyère cheese and some chopped parsley.
Risotto is best served immediately, straight from pot to plate. Crack open the vino and enjoy this simple dish with family.