Chanterelle, Oyster and Dried Porcini Mushroom Risotto

Photo: Sophie32

Ingredients

300 grams Arborio rice

1 liter good vegetable stock

4 mediums red onions, peeled and finely diced

4 cloves of fresh garlic, peeled and finely diced

20 grams dried porcini mushrooms

100 mls dry white wine

300 grams oyster mushrooms, cleaned with a mushrooms brush and moist kitchen 200 grams fresh yellow chanterelles, cleaned the same way and diced into larger pieces

1/2 bunch fresh Italian parsley, washed and cleaned, patted dry on kitchen paper, and cut

Extra Virgin Olive Oil, a fruity one

50 grams freshly grated Parmesan cheese

sea salt, to taste

black pepper, to taste

2 tablespoons butter

Preparation

Take a pot for the stock. Bring to the stock to the boil. When the stock is super hot, pour in a pot and add the dried pocini's. Let them sit in there for about 15 minutes so that the mushrooms can soak up the aroma's. They will swell too. The stock will be brown and dark now.

In a large cooking pot, add 2 to 3 tablespoons of the fruity Extra Virgin Olive Oil and let it heat up on medium heat. When hot, add the 1 of the diced onions and about 2 pieces of diced garlic. Fry for about 2 to 4 minutes. Stir frequently. Now, add the arborio rice and fry for 2 to 3 minutes.

Sieve the stock. Wrench the swollen porcini's, so that most of the liquid is squeezed out; save the juice and pour it into the rest of the stock. Keep the stock warm. Cut the dried swollen porcini's into pieces. Add them to the rice mix. Stir well. Fry for about 1 minute.

Now, add the wine. Stir well on medium heat & let the wine evaporate a bit. Add a bit of the stock to the risotto, stirring constantly until the rice has absorbed the stock, then repeat the process until all the stock all has been used up. This will take about 20 to 25 minutes or until the rice has cooked. Stir frequently & watch the rice very carefully. When ready, taste! It has to taste fab! Put the cooking pot off the fire but add a lid on top to keep hot.

On the same fire, heat a large non stick pan and add 2 to 3 tablespoons of olive oil on medium heat. Now, add the rest of the cut up onions and the rest of the garlic into the pan. Fry for about 2 to 4 minutes. Add the cut up chanterelles, the cut up oyster mushrooms and fry for about 3 to 5 minutes until they are cooked through. Add some sea salt, only a bit because the Parmesan cheese already will be salty and fresh grinds of black pepper. Taste again!

Now, add the chopped Italian parsley and turn the heat off. Finally, add the onion, garlic and mushroom mix to the risotto pot & carefully mix everything.

Taste again and adjust seasoning accordingly. Remove from heat and add the grated Parmesan and 2 tablespoons of butter. Mix gently. Place a cooking lid on top & wait for about 2 to 3 minutes so the the flavours can soak in,...

Enjoy with the same dry white wine in your wine glass!

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Comments

Permalink Melissa Peterman
January 15, 2010

One of my favorite dishes!

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About

A few days ago, I made this fabulous tasty mixed mushrooms risotto. I bought fresh yellow chanterelles, oyster mushrooms and dried porcini's. Dried porcini's are marinated in a vegetable stock to soak up flavour and to swell up. This also creates a grand flavoured and rich vegetable stock! All of these types of mushrooms are in season & their flavours are wonderful. I made this risotto as an ode to their marvelous tastes!