Wild Mushroom Risotto Jump to recipe
For years I thought it was a very difficult job to make a good risotto. Well, I’ve tasted some (not mine ;)) that were not so great. Nearly broke my tooth.
Making good risotto is a matter of time. As long as you’re making that time, have patience, taste it and continue till it’s perfect, you’ll be fine! A rush-risotto doesn’t exist. In that case it’s simply: no risotto.
I love this very basic recipe. It’s SUPER tasty. Thanks Mr. Ramsey!
Play around with it a little. Very often I ad ‘some’ more Parmesan cheese and wine. ENJOY.
- 3 cups vegetable stock
- 3 tbsp olive oil
- 2 large shallots, finely diced
- 2 celery stalks, finely sliced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 tsp ground coriander
- sea salt and pepper
- 4 oz oyster mushrooms, cleaned and sliced
- 4 oz wild mushrooms, cleaned and sliced
- 2 tbsp mascarpone or creme fraiche
- 1 tbsp chopped chervil or chives
- 2 tbsp freshly grated Parmesan
- Bring the stock to a boil in a pan and keep it at a low simmer.
- Heat 1 tbsp olive oil in a deep saute pan, add the shallots, and saute for 2 to 3 minutes until softened but not colored. Add the celery and cook for another 2 minutes.
- Stir in the rice and cook for 2 minutes. Pour in the wine and cook until it has been absorbed, then add a big (soup) spoon of the hot stock with the ground coriander and cook, stirring, until the liquid has been absorbed.
- Continue to add the stock one spoonful at a time, allowing each addition to be absorbed before adding any more, until the rice is al dente (cooked but firm to the bite). The risotto should be very moist and creamy. Season with salt and pepper to taste.
- Heat the remaining olive oil in a saute pan, add the sliced mushrooms, and cook, stirring frequently, until softened, then stir through the risotto.
- Add the mascarpone or creme fraiche, stir, and divide the risotto between warm plates. Sprinkle the herbs and Parmesan over and serve.
Source: Gordon Ramsey