It’s mushroom season here in Switzerland and I’m here to show you how to make a delicious risotto so you can use your mushrooms in the best way possible. This is a basic risotto recipe that you can use with any flavor you like. Instead of adding mushrooms you can also add veggies or saffron or lemon juice and zest, you name it. But having a basic risotto recipe is a must and I really like this one.
So why is it called a wild mushroom risotto? Because it’s freshly handpicked from the woods by yours truly (ok maybe I wasn’t there to pick them myself but someone had to stay home and prepare everything ok?). We mostly found the Nebelgrauer Trichterling which has a pretty unique flavor, I don’t recommend putting too much of this sort into the risotto but a handful works very well. Also this sort needs to be cooked in hot water for 5 minutes before further processing. We also had some Violetter Rötelritterling, Butter-Rosasporrübling, Mönchskopf and Birnen-Stäubling. So there’s that wild mix right there.
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 leek, finely chopped
- 400 g risotto rice
- 75 ml white wine
- large handful of wild mushrooms, cleaned and sliced
- few sprigs fresh parsley
- juice of half a lemon
- 20g. butter
- grated Parmesan cheese, to taste
- salt and pepper, to taste
- extra virgin olive oil
- 1.5 litres hot vegetable stock (you may need more but you’ll know as it cooks)
- handful of dried porcini mushrooms
How to make a Creamy Mushroom Risotto
Heat your water in an electric kettle or pan and mix it with your favorite stock.
Place the porcini mushrooms in a bowl and pour in hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them.
In a large pan, heat some olive oil and add the onion, leek and celery. Put in some salt and pepper and fry on medium heat for about 10 minutes. Turn up the heat and add the rice, stir and pour in the white wine. Keep stirring until the liquid has cooked into the rice. Now add the chopped porcini and your first ladle of hot stock. Turn the heat down and keep adding stock, stirring and allowing each ladleful to be absorbed before adding the next. Keep on adding stock until the rice is al dente (it’ll take about 20-30 minutes). At this point I cooked a handful of the Nebelgrauer Trichterling as described above, sliced them up and gave it to the risotto.
In the meantime you can fry your wild mushrooms in a pan and once they’re done, put in some salt, lemon juice and chopped parsley.
Turn your heat off and take the risotto off it, put in the butter and parmesan and stir.
Serve your risotto with even more parmesan if you like. Top the risotto with your grilled mushrooms and enjoy.
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