Monday, 14 January 2013

Mushroom Risotto

Risotto is a great meal to make when friends are stopping by as its easy to leave it bubbling on the stove, with the occasional stir, while socialising around the kitchen bench. 

Having recently watched most of Jamie Oliver's 15 and 30 minute meals, I have become a convert to his ways of reducing my preparation time. This recipe features a great trick of using the food processor for any fine chopping, it also includes the flavouring (porcini mushrooms) in the sofrito rather than soaking them to make a stock. My extra little cheat is to use al Funghi Porcini stock instead of the standard chicken. Not only is it vegetarian, like all stocks cubes it is instant and adds an extra robustness to the flavour of the rice. I'm not sure where it is available, but I get it in my local Melbourne supermarket.


  • 1 brown onion
  • 2 cloves garlic
  • 25g dried porcini mushrooms
  • 1 bag mixed mushrooms
  • 100g butter
  • 50g parmesan
  • 300g aborio rice
  • 1.5 litres mushroom stock (see picture above for mushroom stock cubes - substitute with chicken stock)
  • few sprigs of thyme, leaves picked

  1.  Using a food processor, chop the onion, garlic and dried porcini mushrooms
  2. Break the mixed mushrooms into small pieces
  3. Heat the stock in a saucepan and keep at a simmer
  4. Heat half the butter in a heavy based pan, add the chopped onion from the food processor and slowly cook until the onion turns translucent
  5. Add the arborio rice and stir until all the grains are coated with the butter mix
  6. Using a large spoon or soup ladle, add a spoonful of the stock to the rice and stir to combine
  7. Once the liquid has been absorbed, add another spoonful and repeat. Don't stir constantly, but do ensure that the grains aren't sticking to the pan
  8. After 15-20mins, add the mushrooms and the thyme to the risotto and mix through
  9. Once most of the stock has been absorbed (20-25mins) and the rice is almost cooked through, turn off the heat and add the parmesan and remaining butter 
  10. Cover the pan and leave it to rest for a few minutes; stir well before serving


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