Risotto Milanese with wild mushrooms
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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
Metric
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
SAVE RECIPE
Method
1
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
3
While the rice is cooking, heat a little oil in a frying pan and lightly sauté the wild mushrooms, season and set aside
- 225g of mixed seasonal wild mushrooms
- salt
- pepper
- oil
4
The rice should be cooked and slightly sloppy in texture. If it is too thick add a little more stock
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