Risotto Milanese with wild mushrooms

Name: Risotto Milanese with wild mushrooms
Total time: 1 h
Ingredients: 225g of mixed seasonal wild mushrooms; 4 shallots, peeled and finely chopped; 75g of butter; 600ml of vegetable stock; 200g of Arborio risotto rice; 1 tsp saffron, infused in 1 tbsp boiling water; 100g of Parmesan, freshly grated; 3 tbsp of parsley, finely chopped; oil; salt; pepper

by Galton Blackiston

Item 1 of 1

In this mushroom recipe, Galton Blackiston produces a delicious mushroom risotto that would make a delicious meal on its own, or it can be served as an indulgent accompaniment to ossobuco or braised beef. Have a look through our collection of risotto recipes for more risotto dishes. Swap the Parmesan for a suitable hard cheese that uses vegetable rennet if cooking for vegetarians.

First published in 2015

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Ingredients

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Imperial

Mushroom risotto

225g of mixed seasonal wild mushrooms
4 shallots, peeled and finely chopped
75g of butter
600ml of vegetable stock
200g of Arborio risotto rice
1 tsp saffron, infused in 1 tbsp boiling water
100g of Parmesan, freshly grated
3 tbsp of parsley, finely chopped
oil
salt
pepper

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Method

In a heavy bottomed pan fry the shallots in the butter until soft, but not browned. With the pan still on the heat, add the rice, stirring constantly, until the grains are well coated in butter, add the saffron

4 shallots
75g of butter
200g of Arborio risotto rice
1 tsp saffron, infused in 1 tbsp boiling water

Add the vegetable stock a little at a time with a ladle, stirring with a wooden spoon until all the liquid is absorbed

salt
pepper
600ml of vegetable stock

While the rice is cooking, heat a little oil in a frying pan and lightly sauté the wild mushrooms, season and set aside

The rice should be cooked and slightly sloppy in texture. If it is too thick add a little more stock

Finally, stir in the grated Parmesan and chopped parsley, spoon into individual serving dishes and top with the sautéed wild mushrooms

100g of Parmesan
3 tbsp of parsley

First published in 2015

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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