Mushroom risotto with brown butter and gremolata
This classic mushroom risotto mostly uses run-of-the-mill button or chestnut mushrooms. But, their flavour is bolstered by dried porcini and a small amount of brown miso, both of which add richness and depth. The brown butter is an easy but elegant touch that makes the risotto feel extra luxurious, while the gremolata lifts everything, adding zesty freshness and fragrance.
Ingredients
Metric
Imperial
Risotto
- 1 tbsp of dried porcini mushrooms
- 500ml of chicken stock, hot (or use vegetable stock)
- 1 dash of olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely grated to a paste
- 250g of chestnut mushrooms, finely sliced
- 125ml of white wine
- 150g of Arborio risotto rice
- 1 tsp brown miso paste
- grated Parmesan, to serve
Gremolata
- 1 garlic clove, very finely chopped
- lemon zest, 1 lemon's worth
- 1 handful of parsley, very finely chopped
Brown butter
- 30g of butter
Method
First, rehydrate the porcini mushrooms in a little hot chicken stock - just enough to cover - and set them aside. Transfer the rest of the chicken stock to a saucepan on a low heat, to keep warm
- 1 tbsp of dried porcini mushrooms
- 500ml of chicken stock, hot (or use vegetable stock)
Heat a frying pan over medium heat and add a dash of olive oil. Add the onion and cook for 10 minutes, stirring often, until softened
- 1 dash of olive oil
- 1 small onion, finely chopped
Add the garlic and cook for a further minute, stirring frequently, or until fragrant
- 3 garlic cloves, finely grated to a paste
Add the button or chestnut mushrooms and cook until softened, around 10-15 minutes
- 250g of chestnut mushrooms, finely sliced
Add the white wine to the pan and cook down until it has completely evaporated
- 125ml of white wine
Add the rice and miso to the pan. Give it a good stir, cooking for a minute or so, until the miso has dissolved and the rice has mixed in with the other ingredients
- 150g of Arborio risotto rice
- 1 tsp brown miso paste
Add the porcini and their soaking liquid, then begin adding ladles of the hot chicken stock to the risotto, one at a time. With each addition of stock, stir the risotto to agitate the rice so that it releases starch - this is how you end up with a creamy sauce. Make sure each ladleful of hot stock is absorbed before adding the next
- 1 tbsp of dried porcini mushrooms
- 500ml of chicken stock, hot (or use vegetable stock)
Once the risotto is cooked, let it rest while you make the gremolata. To do this, simply combine the garlic, lemon zest and parsley
- 1 garlic clove, very finely chopped
- lemon zest, 1 lemon's worth
- 1 handful of parsley, very finely chopped
Make the brown butter by heating the butter in a saucepan over a medium-low heat. Swirl the pan until the butter has melted and turned a golden brown colour and has a nutty aroma
- 30g of butter
To serve, drizzle the risotto with the brown butter and sprinkle with the gremolata and Parmesan
- grated Parmesan, to serve
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