Wild mushroom and celery risotto

I couldn’t find porcini mushrooms so I settled for wild mushrooms for my risotto dish for tonight’s dinner. Hubby isn’t too keen on the cheat’s version I normally do, so I decided to cook it the traditional way.

Ingredients

  • 100g dried wild mushrooms, soaked for 30 minutes
  • 2 long celery stalks, finely sliced
  • 2 shallots, finely chopped
  • 1 clove garlic, minced
  • 150g arborio rice
  • 1 litre chicken stock (i used 1 oxo cube diluted in water)
  • salt and pepper to taste
  • 1/4 cup white wine
  • 1/2 lemon
  • 1 tbsp butter
  • 1 tbsp grated parmesan cheese
  • 2 tbsp olive oil

Method

  1. Heat oil in a heavy based pan on medium heat
  2. Fry the shallots with a pinch of salt for 2 minutes, but don’t let the onions brown
  3. Add in the minced ginger and fry for 30 seconds
  4. Add in the rice and mix well with the onions. Cook for 2 minutes until the rice is translucent and add the celery. Continue cooking for a further minute and lower the heat
  5. Pour in 2 ladles of stock and stir the rice for 2 minutes with a wooden spoon until the liquid has almost evaporated. Pour in another ladle of water, stir and leave the liquid to evaporate. Pour in the wine
  6. Drain the soaked mushrooms in a colander and run them under cold water. Make sure there is no grit left in the mushrooms.
  7. Toss the mushrooms into the rice mix, stir for a minute and add 2 ladles of stock and put the lid on for 2 to 3 minutes
  8. Repeat step 5 (if you run out of stock, just use water) until the rice is cooked and the liquid is 95% evaporated. Remove the pan from the heat
  9. Season with salt and pepper
  10. Add in the butter and grated parmesan to the rice and put the lid back on for 2 minutes
  11. Stir the risotto so that the now melted butter and parmesan mix into the rice
  12. Squeeze lemon juice on the risotto before serving

 Hubby definitely preferred this version of my risotto as it had more flavour and the rice was not gluggy (over cooked).

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