Exotic Mushroom Risotto


A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end. There is nothing better than an oozy risotto, it is so important to use good quality Parmesan cheese. Making a risotto is a labour of love, but it’s SO worth it. I made this on Sunday night, perfect for a cold winter’s night.


Adapted from Jamie Oliver

2 brown onions, finely chopped
5 garlic cloves, crushed
300g risotto rice
75 ml white wine
Sea salt
Freshly ground black pepper
300g  wild mushrooms punnets (try shiitake, chestnut, king oyster and shimeji), cleaned and roughly chopped reserving the shimeji mushrooms
2 limes
1 large knob butter
1 cup good quality Parmesan cheese , freshly grated, plus extra for serving
Extra virgin olive oil
1.5 litres organic chicken or vegetable stock
1 handful dried porcini mushrooms
Small handful fresh basil, roughly torn
Red chilli flakes

Serves 4
Preparation 5 minutes
Cooking time 1 hour

Heat your stock in a saucepan and add the dried porcini mushrooms. Keep it on a low simmer.

In a large pan, heat a lug of olive oil and a bit of the butter and add the onion, and garlic. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the  chopped mushrooms. Fry for another 5 minutes. Then add the rice.  Give it a stir. Stir in the white wine. Keep stirring until the liquid has cooked into the rice.

Then add a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.

Meanwhile, place a small frying pan on high heat add a splash of olive oil and 1 clove of crushed garlic. Chuck in the shimeji mushrooms and fry for 2 minutes. Then add the dried red chilli and a generous squeeze of lime juice.  Add in the torn basil leaves and keep warm until serving.

Take the risotto off the heat and check the seasoning. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes. This is the most important step!

Serve a good dollop of risotto topped with the dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.


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