Risotto with Mushroom

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In our segment Geoff Jansz demonstrated how to make a traditional risotto with a rich, complex flavour. Geoff said the secret to this recipe was the use of different mushroom varieties, including wood ear, yellow oyster, shiitake, Swiss brown, shimeji, enoki red and chestnut. When making a risotto it is very important to use Arborio rice, which has a soft starch on the outside to absorb flavour and a hard centre to give texture. The quantities given below serve 4 people.

Ingredients

Mushroom sauce

2 tablespoons olive oil 1 tablespoon butter 4 cups mixed mushrooms 1 onion, diced 1 tablespoon fresh sage, chopped 1/2 cup port salt and pepper, to taste 1 cup beef stock

Risotto

50ml olive oil 1 large clove garlic, finely chopped 1 onion, finely diced 1 1/2 cups Arborio rice 2 litres stock (chicken, vegetable or beef) 1 cup white wine 1 tablespoon butter (optional) 2 tablespoons Parmesan (optional)

Method

Mushroom Sauce

Wash and prepare the vegetables (just wipe mushrooms over with a damp cloth). Dice large mushrooms to a size uniform with the other varieties.Put the olive oil and butter into a very hot pot, followed quickly by the mixed mushrooms and diced onion. Let the mushrooms collapse, stirring all the time (this will take 2-3 minutes).Add the sage, beef stock, port and salt and pepper. Simmer for 2-3 minutes until the sauce has reduced and thickened.

Risotto

In a medium-sized pot (not too deep or shallow) on a low to medium heat add the olive oil, garlic and onion. Cook gently, without frying, until softened and translucent. In a separate pot, bring the stock to a simmer.Add rice to the onion mix and cook, stirring until the outside becomes translucent and the rice becomes a little bit sticky.Add white wine to rice. Evaporate until almost dry. Continue stirring.Add the simmering stock a ladle at a time, adding a fresh ladle once each has been nearly absorbed by the rice. (This should take about 12-15 minutes).Check if the rice is cooked by either biting or crushing a grain. The centre should be just barely firm.Add the mushroom sauce. For an extra creamy flavour, add the butter and Parmesan (optional). Fold sauce through, put the lid on and switch off the heat for 5 minutes. Garnish with Parmesan, parsley and extra black pepper, then serve.